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Grilled Pineapple Tart

Grilled Pineapple Tart

4.67 3

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!

serves 8 people

Ingredients

cost per recipe: $10.70

The price is determined by the national average.

  • 1

    pineapple, peeled, cored and cut into 10 (1/4-inch-thick) slices

  • 2

    tablespoons vegetable oil

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    egg, beaten

  • 1/4

    cup packed brown sugar

  • 1

    tablespoon chopped fresh mint leaves

  • 1/2

    teaspoon ground ginger

  • 1/2

    cup sweetened flaked coconut, toasted

  • 4

    cups vanilla ice cream

view nutrition info

How to Make It

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.
Step 1

Heat the oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Recipe Tips

  • Ingredient Note:  When choosing a pineapple, look for a bright yellow-gold color and a mild, sweet pineapple aroma at the base.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

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Ratings & Reviews

(3)
  • rh30798

    June 9, 2007

    Grilled Pineapple Tart

    Buy pineapple ahead of time to let it fully ripen - much sweeter. I also used pineapple mint in place of regular mint...Try it!

    Was this helpful?

    (0) (0)
  • ANDREW K.

    June 6, 2007

    Grilled Pineapple Tart

    Although I preferred this recipe with Strawberry Cheese Cake Ice Cream, I still found it very tasty.

    Was this helpful?

    (0) (0)
  • cbrinkman

    June 6, 2007

    Grilled Pineapple Tart

    Very tasty, we used less sugar because we're diabetics.

    Was this helpful?

    (0) (0)

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