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1
Heat the oven to 375 degrees F and arrange a rack in the middle.
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2
Generously coat a 12-well muffin pan with the melted butter using a pastry brush.
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3
Evenly sprinkle 1 teaspoon of the coconut inside each well; set the pan aside.
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4
Roll out the puff pastry on a lightly floured surface to 1/8-inch thickness.
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5
(Some brands may not require any rolling.)
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6
Prick it all over with a fork, then cut 12 circles using a round cookie cutter the width of the top of the muffin wells (about 2 3/4 inches).
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7
Place the puff pastry circles on a baking sheet lined with parchment or waxed paper and refrigerate until needed.
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8
Place the brown sugar, ginger, and salt in a medium bowl, break up any lumps with a spatula or wooden spoon, and stir to combine.
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9
Add the pineapple and stir to coat.
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10
Evenly divide the pineapple mixture among the muffin wells.
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11
Place a puff pastry circle on top of the pineapple mixture and gently tuck the sides into the well to seal around the pineapple.
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12
Bake until the pastry is puffed and dark golden brown, about 30 to 35 minutes.
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13
Remove the pan from the oven and let cool on a wire rack for 5 minutes.
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14
While the tartlets are still warm, run a knife around each to loosen it from the well.
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15
Place a baking sheet over the muffin pan and carefully invert the muffin pan onto the baking sheet.
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16
Gently tap the bottom of each well and then remove the muffin pan.
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17
(If some pieces of pineapple and coconut remain inside the wells, just scrape them out and place them on top of the tartlets.)
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18
Serve warm.
