Spicy Pineapple Prosciutto Tarts
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INGREDIENTS
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1 pineapple?skin removed, cored (about 610g) and cut into eight ½-inch thick rings
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? cup (71g) light brown sugar
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1½ teaspoons freshly ground black pepper
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Pinch of fine sea salt
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4 tablespoons unsalted butter
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2 sheets frozen puff pastry (482g), thawed
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Egg wash, as needed
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Aleppo pepper, Korean chili powder or crushed red-pepper flakes
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8 ounces (226g) prosciutto
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