This year during the Chinese New Year celebration, I wanted to try something new for my
pineapple tarts, so I took a shortcut instead. I cut out the pastry with a free hand style into a pineapple shape but you can use a pineapple shape cutter and filled with pineapple. It turned out beautifully. Just give it a try.
6 sheets frozen puff pastries (simply get it from the grocery), thawed
1 large pineapple, shred off the skin and eyes, cut into thin sliced without the core
OR 2 large canned pineapple in rounds and cut each ring into four
2 small eggs, beaten
Raw sugar or brown sugar
For the tart:
Use a large pineapple shape cutter or free hand cut pineapple shape pastry to cut the puff pastry and place on a lined baking tray/sheet. Brush the shaped puff pastries with beaten egg. Sprinkle some raw sugar/brown sugar all over the shaped puff pastry.
Meanwhile, preheat the oven to 400°F.
Gently fill up the shaped pineapple tart with pineapple slices all around. Transfer the baking tray/sheet into the preheated oven and bake for 15-18 minutes until golden brown or until the sugar has caramelized. Remove from the oven and leave in the baking tray/sheet for a couple of minutes before transfer to a wire rack to cool completely.