Pineapple and Apple Puff Pastry Tart with Cinnamon and Pomegranate

Ingredients

For the Puff Pastry Tart:

• • 500 g of puff pastry (store-bought or homemade)
  • 500 grams of canned pineapple (drained and chopped)

• • 1 apple (peeled, cored, and sliced thinly)
  • 3 tablespoons of sugar (for the filling)
  • 1 teaspoon of cinnamon (for that warm, comforting flavor)

• 1 egg (for egg wash to give the pastry a golden finish)

For Garnishing:

• • Pomegranate berries (for a colorful and refreshing burst)
  • Black loose leaf tea (optional, for serving to complement the tart)

For Flavoring:

• 1 tablespoon of sugar (for caramelizing the apples slightly)
• 1 teaspoon of grated ginger (optional, for an extra kick of warmth)

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 200°C (400°F). This will allow your puff pastry to bake perfectly, becoming golden and crisp.

2. Prepare the Fruit Filling

• • Canned Pineapple: Open the can of pineapple, drain it well, and chop the pineapple into small, bite-sized chunks. If you prefer a smoother filling, you can blend the pineapple slightly, but chunky pieces will add more texture to the tart.
  • Apple: Peel and core the apple. Slice it thinly, ensuring the slices are uniform so that they cook evenly when baking.

3. Season the Fruit

In a small bowl, combine the pineapple chunks, thin apple slices, sugar, and cinnamon. Stir gently to coat the fruits evenly. The sugar will help caramelize the fruit while baking, while the cinnamon adds a cozy, aromatic warmth.

4. Prepare the Puff Pastry

Roll out the puff pastry onto a piece of parchment paper or a lightly floured surface. If you’re using store-bought puff pastry, it should be rolled to a thickness of about 1/4 inch (0.6 cm). The pastry should be big enough to accommodate the fruit filling, so ensure the edges are slightly raised to form a border.

5. Assemble the Tart

Place the rolled puff pastry onto a baking sheet. Leave a small border around the edges to prevent the filling from spilling out during baking. Spread the cinnamon and sugar-seasoned fruit mixture evenly over the center of the pastry, leaving some space around the edges.

6. Egg Wash the Pastry

In a small bowl, whisk the egg. Using a pastry brush, lightly brush the edges of the puff pastry with the egg wash. This will help the pastry develop a golden, shiny finish as it bakes.

7. Bake the Tart

Place the tart into the preheated oven and bake for 30 to 35 minutes, or until the pastry is puffed and golden brown, and the fruit filling is bubbling and caramelized. You may want to check after 20 minutes and if necessary, cover the edges of the pastry with foil to prevent over-browning.

8. Garnish with Pomegranate

Once the tart is out of the oven, let it cool for a few minutes. While it’s still warm, sprinkle pomegranate seeds generously over the top for a burst of color and flavor. The pomegranate not only adds a lovely crunch but also provides a juicy, tangy contrast to the sweetness of the pineapple and apple.