Here is a recipe which shows how easy is to make a classic dessert your own.
Last Saturday I saw Ina Garten make individual Apple tarts on TV. They looked so good and easy; Ina made the tarts with puff pastry instead of pastry dough; in my opinion, almost anything is better and easier with puff pastry and I always have it in my freezer. I didn’t have apples, so I used pineapple which I marinated in honey, lime juice and zest, Calvados and mint leaves. The marinade not only added to the pineapple a delicious sweet and tangy flavor, but also made a wonderful thick syrup and I used it to glaze the tarts instead of apricot jam or jelly. Finally, to add a savory note and a salty touch, I placed a slice of Fontina cheese between puff pastry and the pineapple slices. These tarts would be equally delicious with apricots, peaches, plums and pears. They are good for a dinner party, served a la mode with vanilla bean ice cream or for breakfast with a cup of hot coffee.Try this recipe; it is a lot better than buying the tarts in a Patisserie!
• 1/2 cup honey
• 1/4 cup fresh lime juice
• 1 tablespoon finely grated lime zest
• 3 tablespoons Calvados or rum
• 1 large ripe pineapple or 24 canned pineapple slices in 100% pineapple juice, well drained
Whisk first 4 ingredients in large glass or nonreactive dish. Peel pineapple; cut lengthwise in 4, remove and discard core; then cut crosswise into 1/4-inch slices. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature for 2 or in the refrigerator up to 4 hours.
Preheat the oven to 400 degrees. Line 2 sheet pans with foil and parchment paper. Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans, place a slice of cheese on top of each pastry square and refrigerate until ready to assemble and bake.
Pour the pineapple slices and the marinade onto a large colander placed over a bowl; drain well, reserve the marinade and mint leaves.
When ready to bake, place overlapping slices of pineapple all across the pastry. Sprinkle evenly with sugar and dot them with the butter. Bake for 20 minutes; then lower the temperature to 350 degrees and bake for 20 more minutes or until the pastry is browned and the edges of the pineapples start to brown.
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.
Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. Enjoy!