ROASTED PINEAPPLE WITH THYME-GINGER ICE
Steps:
- Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight.
- Preheat the oven to 400 degrees F.
- Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices.
- Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan.
- Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish.
- To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme.
PINEAPPLE TARTS
This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.
Provided by justcallmetoni
Categories Tarts
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
- For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
- Preheat oven to 350°F (180°C).
- Lightly spray 2 mini-muffin tins with cooking spray.
- Mix yolk and water together to make a wash.
- Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.
Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 3.2, Cholesterol 38.3, Sodium 115.6, Carbohydrate 27.7, Fiber 0.8, Sugar 17, Protein 2.4
ROASTED PINEAPPLE
Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
- Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
- Serve warm or at room temperature.
PINEAPPLE TARTS
Delightful little tarts with pineapple filling and a cross on the top.
Provided by Diana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
- In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
- Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
- Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g
ROASTED PINEAPPLE TARTLETS
Lee Schmidt of Wichita, Kansas, writes: "My wife and I just returned from our honeymoon in Mexico. We thoroughly enjoyed our stay at the elegant Mahakua Hacienda de San Antonio in Colima. Our last night there, we dined on the rooftop terrace and shared an amazing pineapple tartlet." Dice any leftover pineapple and use it, with its caramel syrup, as an ice cream topping.
Yield Makes 8
Number Of Ingredients 11
Steps:
- Roll out pastry on floured surface to 11-inch squares. Using small plate as guide, cut four 5- to 5 1/2-inch rounds from each square. Transfer rounds to 2 heavy baking sheets. Cover; chill. (Can be made 1 day ahead. Keep chilled.)
- Mix sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla beans. Stir over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 10 minutes. Remove from heat. Add 1 cup water (syrup will bubble vigorously), then rum. Stir over very low heat until caramel bits dissolve. Simmer 2 minutes. Cool syrup 15 minutes. Pour into blender. Add banana, ginger, and chiles de árbol; puree until sauce is smooth.
- Preheat oven to 350°F. Place pineapple in 13x9x2-inch glass baking dish. Pour sauce over; turn pineapple to coat. Roast until tender, basting often with sauce and adding more water by tablespoonfuls if sauce becomes thick, about 1 hour 15 minutes. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
- Preheat oven to 375°F. Transfer pineapple to work surface, scraping any sauce back into dish. Cut pineapple crosswise into 1/4-inch-thick rounds. Cut out core from each round. Place 1 pineapple round in center of each pastry round. Brush pineapple with sauce. Brush pastry edges with egg glaze.
- Bake tartlets until pastry is brown, about 25 minutes. Rewarm sauce. Top each tartlet with scoop of vanilla ice cream; drizzle with warm sauce and serve.
- *Available at Latin American markets and some specialty foods stores
PINEAPPLE TARTS
Steps:
- Preheat the oven to 400 degrees F.
- Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.
- Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.
- Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
- Bake until the sugar has caramelized, 20 to 22 minutes.
- Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.
COCONUT CUSTARD TART WITH ROASTED PINEAPPLE
This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
- Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
- Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
- Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
- When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.
Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
ROASTED-APPLE TARTLETS
Roasted fruit filling and a glaze of apricot jam add an unexpected twist to ordinary apple pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes 6
Number Of Ingredients 17
Steps:
- Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
- Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). Press dough into a disk, and wrap in plastic. Refrigerate for 30 minutes.
- Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears, leaving an overhang at the top of each. Trim excess dough flush with edges of rings using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 350 degrees.
- Make the filling: Peel, core, and slice each apple into 8 wedges. Toss with sugar, breadcrumbs, Calvados, lemon juice, flour, and a pinch of salt. Spread evenly on a rimmed baking sheet, and bake for 20 minutes. Stir apples, and bake until very soft and caramelized around the edges, 15 to 20 minutes more. Scrape into a bowl, and roughly mash. Let cool.
- Assemble the tartlets: Peel, core, and quarter 1 apple. Core and quarter remaining 2 apples. Thinly slice all apples using a mandoline or a very sharp knife. Toss peeled and unpeeled apples separately with lemon juice. Spread 2 tablespoons mashed apple onto bottom of each tart shell. Fan peeled apple slices on top of mash; brush with half the butter, and sprinkle with half the sugar. Repeat with unpeeled apples and remaining butter and sugar. Bake until apples are golden brown around the edges, about 1 hour, 5 minutes. Brush tops with jam. Let cool slightly.
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