Reviews Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
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Gallery Tropical Fruit Tart Credit: Johnny Miller Recipe Summary prep: 30 mins total: 1 hr Servings: 10
Ingredients Ingredient Checklist All-purpose flour, for work surface 1 sheet frozen puff pastry, thawed 1 pound frozen pineapple chunks, thawed 1/4 cup sugar 1 tablespoon lemon juice 2 1/2 teaspoons powdered unflavored gelatin (one 1/4-ounce packet) 3/4 cup cold heavy cream 1 mango, peeled, pitted, and thinly sliced 4 ounces unsweetened coconut flakes (2 tablespoons), toasted
Gallery Tropical Fruit Tart Credit: Johnny Miller
Recipe Summary prep: 30 mins total: 1 hr Servings: 10
Gallery
Tropical Fruit Tart Credit: Johnny Miller
Tropical Fruit Tart
Credit: Johnny Miller
Tropical Fruit Tart
Recipe Summary prep: 30 mins total: 1 hr Servings: 10
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 10
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 10
10
Ingredients
Ingredients
- All-purpose flour, for work surface 1 sheet frozen puff pastry, thawed 1 pound frozen pineapple chunks, thawed 1/4 cup sugar 1 tablespoon lemon juice 2 1/2 teaspoons powdered unflavored gelatin (one 1/4-ounce packet) 3/4 cup cold heavy cream 1 mango, peeled, pitted, and thinly sliced 4 ounces unsweetened coconut flakes (2 tablespoons), toasted
Directions
Preheat oven to 400 degrees. On a floured surface, roll puff pastry into a 10-by-14-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch from edges, creating a border; with a fork, prick dough all over inside border. Bake until golden, 12 to 15 minutes. Let cool completely.
Meanwhile, in a medium saucepan, cook pineapple, sugar, and lemon juice over medium-high until pineapple begins to break down, 10 to 12 minutes. Transfer to a blender and puree until smooth.
Pour through a fine-mesh sieve back into saucepan, discarding solids, and sprinkle with gelatin. Let stand until gelatin softens, 5 minutes. Bring to a boil over medium-high, stirring, then pour into a medium bowl set in a bowl of ice water. Stir until cool and thickened, 4 minutes. (To store, cover and refrigerate, up to 3 days.)
Whisk cream until soft peaks form. Stir pineapple mixture until smooth; fold in whipped cream until combined. Spread on pastry and top with mango and coconut.
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 1
All Reviews for Tropical Fruit Tart
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tropical Fruit Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
