I'm assuming you put the mint leaves in the marinade. Are they whole? Does one remove them when ready to bake? Are the tarts just flat pieces o...

...f puff pastry (or as flat as puff pastry is after cooking)

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Kukla May 31, 2013
The mint leaves are whole, and you discard them after simmering and reducing the marinade to a syrup consistency.
The puff pastry squares puff up while baking.
Please read carefully steps 3, 4, and 5 of the recipe.
When ready to bake, pour the pineapple slices and the marinade onto a large colander placed over a bowl; drain well, reserve the marinade and mint leaves.
While the tarts are baking, pour the marinade into a sauce pan, bring to boil, lower the heat and simmer until the marinade thickens to syrup consistency; then strain. When the tarts are done, brush the pineapples and pastry with the syrup.
 
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