Upside Down Pineapple Tarts

Upside-Down Pineapple Tarts

Lily Ghodrati (@lilyghodrati) went beyond viral on TikTok with her super-simple tarts of nectarines, honey and puff pastry. We took inspiration from her upside-down hack and made our own version with fresh pineapple and brown sugar. Unlike most desserts, it does not leave you with a sink full of dishes..

Ingredients:
1 cored pineapple
12 tbsp (180 mL) packed light brown sugar
1 pkg (450 g) PC Butter Puff Pastry, thawed
1 egg, lightly beaten
Icing sugar to decorate
Vanilla ice cream to serve

Directions:

Preheat oven to 400°F (204°C). Line two large rimmed baking sheets with parchment.

Cut pineapple into 8 rings, about 1/2 inch (1 cm) thick. (If there is any left, save for another use.)

On one prepared sheet, lay down four circles of 1 tbsp (15 mL) brown sugar the same size as pineapple rings. Space them so they won’t touch when covered with 5-inch (12-cm) squares of pastry.

Lay down four pineapple rings on top of brown sugar circles. Sprinkle each pineapple ring with 1/2 tbsp (7 mL) brown sugar. Cut 1 sheet of puff pastry into four even squares. Place on top of pineapple rings. Press edges down with tines of fork. Brush with egg. Bake on middle shelf until deep golden brown, 18 to 20 minutes.

While first sheet is baking, prepare second sheet of tarts using remaining ingredients. Cover and refrigerate until oven is free.

Remove tarts from oven. Cool 5 minutes, then, using a spatula, carefully lift tarts off tray and flip onto a cooling rack. (Be careful not to touch any of the caramelized sugar on the tray.)

Serve warm or at room temperature sprinkled with icing sugar and topped with a small scoop of ice cream.  Serves 8

Peach Cake

Peach Cake

Ingredients:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
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Directions:
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.