Overturned coconut-pineapple tartlets

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 2 deep-frozen slices of puff pastry (approx. 150 g)
  • 1 larger baby pineapple
  • 100 g Coconut meat
  • 20 g Butter
  • 50 g Sugar
  • 1 Organic Lime
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Defrost puff pastry slices side by side on the work surface. Peel the pineapple and cut it into 6 slices about 1 cm thick. Cut off brown firm coconut skin and grate the flesh coarsely

  2. 2

    Heat butter in a coated pan. Add sugar and allow to caramelize. Add pineapple slices and simmer for 3-4 minutes on a low heat, turning

  3. 3

    Place one pineapple slice in each of the greased tartlet cups (10 cm Ø each). Leave to cool and sprinkle with half of the grated coconut

  4. 4

    Place puff pastry slices on top of each other and roll out 2-3 mm thin on a floured work surface. Cut out 6 dough circles (each approx. 12 cm Ø). Place circles on the pineapple slices and press the edges inwards

  5. 5

    Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown. Turn out of the tins and let cool on a cake rack. Wash the lime with hot water and tear thin strips from the lime using a pestle ripper. Serve Tartelettes hot or cold. Sprinkle with remaining grated coconut and lime zests

Nutrition Facts

KCAL
210 kcal
CARBS
20 g
FATS
13 g
PROTEINS
2 g