Grilled Pineapple Tart
Have you ever tried grilled pineapple? This is your chance...and when it’s combined with ginger and coconut on a warm puff pastry crust, it’s outstanding!
Ingredients
1 pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices
2 tablespoons vegetable oil
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 egg, beaten
0.25 cup packed brown sugar
1 tablespoon chopped fresh mint leaves
0.5 teaspoon ground ginger
0.5 cup sweetened flaked coconut, toasted
4 cups vanilla ice cream
2 tablespoons vegetable oil
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 egg, beaten
0.25 cup packed brown sugar
1 tablespoon chopped fresh mint leaves
0.5 teaspoon ground ginger
0.5 cup sweetened flaked coconut, toasted
4 cups vanilla ice cream
Instructions
Heat the oven to 400°F.
Lightly oil the grill rack and heat the grill to medium. Brush the pineapple slices with the oil. Grill the pineapple slices for 5 minutes or until tender, turning them over once halfway through grilling. Cut each pineapple slice into quarters.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Brush the pastry with the egg.
Arrange the pineapple pieces on the pastry, overlapping slightly. Stir the brown sugar, mint and ginger in a small bowl. Sprinkle the sugar mixture over the pineapple.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Sprinkle with the coconut. Serve warm with the ice cream.
Lightly oil the grill rack and heat the grill to medium. Brush the pineapple slices with the oil. Grill the pineapple slices for 5 minutes or until tender, turning them over once halfway through grilling. Cut each pineapple slice into quarters.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Brush the pastry with the egg.
Arrange the pineapple pieces on the pastry, overlapping slightly. Stir the brown sugar, mint and ginger in a small bowl. Sprinkle the sugar mixture over the pineapple.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Sprinkle with the coconut. Serve warm with the ice cream.
Grilled Pineapple Tart
Have you ever tried grilled pineapple? This is your chance...and when it’s combined with ginger and coconut on a warm puff pastry crust, it’s outstanding!
Directions
Print
Heat the oven to 400°F.
Lightly oil the grill rack and heat the grill to medium. Brush the pineapple slices with the oil. Grill the pineapple slices for 5 minutes or until tender, turning them over once halfway through grilling. Cut each pineapple slice into quarters.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Brush the pastry with the egg.
Arrange the pineapple pieces on the pastry, overlapping slightly. Stir the brown sugar, mint and ginger in a small bowl. Sprinkle the sugar mixture over the pineapple.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 5 minutes. Sprinkle with the coconut. Serve warm with the ice cream.
Ingredients
1 pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices
2 tablespoons vegetable oil
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 egg, beaten
0.25 cup packed brown sugar
1 tablespoon chopped fresh mint leaves
0.5 teaspoon ground ginger
0.5 cup sweetened flaked coconut, toasted
4 cups vanilla ice cream
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