Macadamia Phyllo Tarts With Caramelized Pineapple

1. 1

   Preheat the oven to 350u00b0F. Line 2 large baking pans with parchment paper.

2. 2

   Process macadamias in food processor until finely ground. Combine macadamias, brown sugar and cardamom in a small bowl.

3. 3

   Place a sheet of phyllo on a clean board. Brush with a little of the butter; sprinkle with a thin layer of the nut mixture. Top with a second sheet of phyllo. Repeat layering with the remaining butter, nut mixture and phyllo. Press down lightly.

4. 4

   Cut six 5-inch rounds from layered pastry; discard excess. Carefully transfer the layered rounds to one of the prepared baking pans. Cover pastry with a sheet of parchment paper, then top with the second baking pan.

5. 5

   Peel and quarter pineapple. Remove core and thinly slice pineapple. Place pineapple in a single layer on the top baking pan.

6. 6

   Bake the pans together for 20 mins. Remove top baking pan and parchment paper from pastry. Place pineapple on pastry rounds. Sprinkle with granulated sugar.

7. 7

   Bake for a further 10 mins or until pastry is crisp and golden. Serve tarts with vanilla ice cream.

* Per serving · 4 servings · Values may vary.