Pineapple tarts

Ingredients (serves 4)
* 4 canned pineapple rings, in natural juice, drained
* 1 tsp mixed peppercorns, roughly cracked
* 50g unsalted butter
* 50g caster sugar
* 375g packet puff pastry


Method
1. Preheat oven to 180°C.
2. Sprinkle pineapple with cracked pepper. Place the butter and sugar in a small saucepan over low heat, stirring until sugar has dissolved, then cook for a further 1-2 minutes. Pour into the base of 4 x 10cm ovenproof pie dishes. Place a pineapple ring, peppered-side down on top of the mixture.
3. Roll out pastry to 5mm thick and cut out 4 x 12.5cm circles. Prick with a fork. Top each dish with a circle of pastry, pressing to the edges to seal. Bake for 25 minutes until pastry is puffed and golden. Allow to sit for 5 minutes before turning out. Serve with ice-cream, if desired.

Source
delicious. - Page 152
Recipe by Valli Little