Pineapple Tarts - pastry

Method

• On a lightly floured surface, roll the pastry into a square about 1/8-inch thick.
• Using a 4-inch plate as a guide, or a cutter, cut four disks of pastry.
• If you are using a plate, cut the pastry with a rolling pizza cutter or the tip of a small sharp knife.
• Transfer the cut pastry rounds to a baking sheet.
• Pierce the pastry 6-8 times with the tines of a fork.
• The punctures will help prevent the dough from rising unevenly during baking.
• Chill the pastry in the refrigerator while you prepare the sugar.
• The disks can be prepared up to this point and refrigerated for 1 day or frozen up to 1 week.
• Preheat the oven to 425F In a small heavybottomed pan, dissolve the sugar with the water.
• Cook the sugar over medium-high heat until caramelized.
• Do not stir the sugar as it cooks or it may recrystallize.
• Swirl the pan when the sugar begins to brown.
• Carefuly pour the carmelized sugar into four 10-oz ramekins.
• Place the pineapple slices in the ramekins on top of the caramel and season lightly with salt and pepper.
• Lay a pastry disk on top of each pineapple and transfer the ramekins to a baking sheet.
• Bake the tarts for 15-20 minutes, or until the pastry is puffed and golden brown.
• Remove ramekins from the oven and cool for 5 minutes.
• Holding the ramekin carefully with a cooking mitt, twist the pastry puff to loosen the tart, caramel and pienapple together.
• Carefully invert the ramekins to release the tart onto individual serving plates.
• Serve the tarts warm or at room temperature.