Pineapple-Coconut Tartlets Recipe
"Our riff on the traditional tarte Tatin is individually sized and topped with tangy pineapple, flaky toasted coconut, and a hint of ginger. Game plan: The tarts can be made up to 4 hours ahead, cooled completely, stored in an airtight container, and reheated on a baking sheet at 300°F for 5 to 10 minutes. If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven. This recipe was featured as part of both our New Year’s Eve Speakeasy Party and our story on hand-held meals you can make in a muffin pan...."
INGREDIENTS
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INGREDIENTS
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1 tablespoon unsalted butter, melted
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1/4 cup unsweetened flaked coconut
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1 (14- to 16-ounce package) frozen puff pastry, thawed according to the package directions
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Flour, for dusting the work surface
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2 tablespoons packed dark brown sugar
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1/2 teaspoon ground ginger
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1/8 teaspoon fine salt
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2 cups fresh, small-dice pineapple
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