Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 6 oz. mascarpone; at room temperature*
- 1 egg
- 2 Tbsp. lime juice
- 1 1/2 tsp. lime zest
- 2 Tbsp. sugar
- 1/8 tsp. vanilla extract
- 8 1/4-inch thick rounds peeled and cored fresh pineapple
- 1 sheet puff pastry; thawed
- 1/2 cup pineapple juice
- 1/2 tsp. corn starch
Preparation:
1. Heat oven to 425F.
2. Thoroughly mix mascarpone, egg, lime juice, lime zest, sugar, and vanilla extract.
3. Cut each pineapple ring in half.
4. Unfold pastry and place on parchment paper on a cookie sheet. Dock center of sheets by poking all over with a fork, leaving a 1/2" border.
5. Spread mascarpone on pastry sheet leaving the edge uncovered.
6. Arrange pineapple slices, interlocking half rings in a chain-like pattern.
7. Bake on middle rack for 20 to 25 minutes until edges are puffed and brown.
8. Meanwhile, simmer pineapple juice in a small sauce pan until reduced by half.
9. Combine corn starch with a couple of tablespoons of cold water and stir into pineapple juice to thicken.
10. Brush glaze on tarts after removing from oven.
11. Allow tart to cool and serve topped with whipped cream.
Although this tart is good at any time of year, I think it's a particularly good choice in the spring. Try it with this Salmon in Parchment.
*Note 1: You can substitute full fat cream cheese for the mascarpone if necessary.
