Warm Pineapple Tart with Pineapple Coconut Sauce
Indulge in a tropical escape with this Warm Pineapple Tart with Pineapple Coconut Sauce. This easy-to-make dessert features a buttery puff pastry base topped with caramelized fresh pineapple infused with brown sugar, cinnamon, and vanilla. Baked to golden perfection, the tart is served with a luscious pineapple coconut sauce made with creamy coconut milk and a hint of sweetness, adding an irresistible tropical flair. With its stunning presentation and comforting warmth, this dessert is perfect for any occasion, whether it's a casual family dinner or a festive gathering. Ready in under an hour, this recipe combines simple ingredients with bold flavors to create a decadent treat that will leave everyone craving more!
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 2 cups Fresh pineapple
- 1 cup Brown sugar
- 4 tablespoons Unsalted butter
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 cup Coconut milk
- 0.5 cup Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface and cut it into a 10-inch by 6-inch rectangle. Place it on the prepared baking sheet.
Using a paring knife, score a border about 1 inch from the edges of the puff pastry, being careful not to cut through it. Prick the center area with a fork to prevent it from puffing up during baking.
Peel and dice the fresh pineapple into small cubes (about 1/4 inch).
In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced pineapple, 1/2 cup of brown sugar, and ground cinnamon. Cook, stirring occasionally, until the pineapple softens and the sugar forms a syrupy glaze, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Spoon the caramelized pineapple onto the center of the puff pastry, spreading it evenly but avoiding the 1-inch border.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up around the edges.
While the tart is baking, prepare the pineapple coconut sauce. In a small saucepan, combine the remaining 1/2 cup of brown sugar, coconut milk, and 2 tablespoons of butter. Cook over medium heat, stirring frequently, until the sugar has dissolved.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Gradually whisk the slurry into the coconut mixture and continue cooking for 2-3 minutes, or until the sauce thickens slightly. Remove from heat.
Once the tart is done, allow it to cool for 5 minutes. Drizzle with the warm pineapple coconut sauce or serve the sauce on the side.
Slice the tart and serve warm for a delightful tropical treat.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 64.6 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
