Last week, we were obsessed with bananas. This week, it’s pineapple. And for good reason — they’re the perfect summer fruits! We especially love pineapple because it’s so juicy, and it makes us at least imagine that we’re cooling off in the heat.

Our pineapple tarts are inspired by Jamaican cooking. They’re remarkably simple in design, but so yummy! Great as breakfast or as a snack, these little pastries really satisfy. You won’t believe how great the crust will taste…..

FILLING INGREDIENTS

2 cups pineapple chunks (please use fresh pineapple if at all possible!)
1/2 cup coconut sugar
1/4 cup water
1 tablespoon lime juice
1 teaspoon vanilla
1 teaspoon fresh grated ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg

CRUST INGREDIENTS

1 1/2 cups all-purpose, gluten-free flour
2 tablespoons coconut sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup slightly softened vegan butter or margarine
1/2 cup ice water

INSTRUCTIONS

Place the pineapple, coconut sugar, lime juice, water, vanilla, ginger, cinnamon and nutmeg into a large saucepan.

Bring the mixture to a boil, then turn down the heat and allow it to simmer for about 45 minutes. The pineapple should be somewhat translucent, but not mushy. The sugar mixture will caramelize slightly. This is a good thing!

Remove the pineapple mixture from the stove and allow it to cool thoroughly on your counter.

Meanwhile, prepare your crust. Pour the gluten-free flour, coconut sugar, baking powder and sea salt into a bowl and stir until thoroughly combined. Cut in the vegan butter or margarine until the mixture acquires a slightly grainy texture.

Add the ice water and mix until you have formed a medium-sized dough ball. It should come together nicely. Cover the bowl and place it in your refrigerator for about 20 minutes.

Remove the dough from your refrigerator and separate it into 6 fist-sized balls. One at a time, flatten each ball with a rolling pin or your palm until it is about 1/8 inch thick. Place about a tablespoon of pineapple mixture in the center of each one and fold to make a crescent moon shape.

Tamp the edges of the pastry with a fork, sealing the contents inside. Also, it will look prettier that way. Our dough crumbled a bit from the pressure (see photo) but still tasted great!

Place the tarts on a greased cookie sheet (use vegan butter, margarine, or coconut oil), and bake at 400 degrees for about 25 minutes. They will smell divine while baking and will attain a lovely golden brown color.

Remove the tarts from your oven and let them cool. That is, if you can restrain yourself. What a delicious treat! Serves 2-6 people, depending on how ravenous everyone is feeling. You can save a couple for later, but why bother? Enjoy them all now!

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