- ½ pineapple, cut in 4 slices, skin and core removed
- 1 cup caster sugar
- 2 tsp butter
- 2 sheets puff pastry
- 4 tbsp Greek yoghurt
- ½ cup brown sugar
- ½ cup red wine
- 1 vanilla bean, split
1 Caramelise the caster sugar and butter and divide between 4 individual frypans.
2 Place a slice of pineapple on each and top with puff pastry.
3 Bake 190°C 18-22 minutes, or until the pastry is crisp. Invert the tart onto a plate.
4 Meanwhile, boil the brown sugar, wine an vanilla until a syrup forms. Dress the tart with yoghurt and syrup.
PROFESSIONAL TIP: If you don’t have individual frypans, use a lined cake tin to make a family-sized tart.