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1
To make the tarts, dust a work-surface lightly with flour and roll the puff pastry a little thinner.
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2
Chill to let it rest about 20 minutes.
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3
With a very sharp knife, cut dough into 3-inch squares.
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4
Fold each square in half diagonally, forming an isosceles triangle.
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5
Lay triangle on a flat surface with the base closest to you.
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6
Starting at the base, cut a 1/4-inch wide band along each side of the triangle, stopping just before you reach the point.
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7
On a sheet pan lined with parchment paper, unfold the triangle.
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8
There should be a band around the entire square that is attached only at 2 opposing corners.
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9
Paint the band with water.
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10
Grab the band at the 2 detached corners and cross them over each other, creating a rim around the tart shell and a decorative loop at the 2 corners that are still attached.
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11
Press the band into the dough.
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12
Prick the bottom then chill again, for 20 minutes.
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13
Preheat oven to 425 degrees F.
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14
Bake for 20 minutes in the top 1/3 of the oven until golden brown.
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15
Cool on the pan.
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16
Knock down the centers of the tart shells if needed.
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17
Once the tart shells have cooled, put 1 tablespoonful of the chocolate ganache into each of them.
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18
Cover the middle with sections of pineapple rings and place half cherries at the corners.
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19
Warm the apricot jam and water together, and brush it on to glaze the tarts.
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20
Let the glaze set up, and then serve as soon as possible.
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21
Place the chopped chocolate in a bowl.
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22
In a saucepan, heat the cream until boiling.
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23
Pour it over the chocolate and whisk well.
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24
Whisk in the rum and strain it into a bowl.
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25
Cover and chill overnight.
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26
This next day carefully whip it until stiff.
