Grilled Pineapple Tart
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Grilled Pineapple Tart

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Serves: 8
  • 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 View Product

Ingredients & Directions

  • 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

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.