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1
On a lightly floured surface, roll the pastry into a square about 1/8-inch thick.
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2
Using a 4-inch plate as a guide, or a cutter, cut four disks of pastry.
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3
If you are using a plate, cut the pastry with a rolling pizza cutter or the tip of a small sharp knife.
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4
Transfer the cut pastry rounds to a baking sheet.
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5
Pierce the pastry 6-8 times with the tines of a fork.
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6
The punctures will help prevent the dough from rising unevenly during baking.
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7
Chill the pastry in the refrigerator while you prepare the sugar.
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8
The disks can be prepared up to this point and refrigerated for 1 day or frozen up to 1 week.
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9
Preheat the oven to 425F In a small heavybottomed pan, dissolve the sugar with the water.
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10
Cook the sugar over medium-high heat until caramelized.
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11
Do not stir the sugar as it cooks or it may recrystallize.
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12
Swirl the pan when the sugar begins to brown.
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13
Carefuly pour the carmelized sugar into four 10-oz ramekins.
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14
Place the pineapple slices in the ramekins on top of the caramel and season lightly with salt and pepper.
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15
Lay a pastry disk on top of each pineapple and transfer the ramekins to a baking sheet.
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16
Bake the tarts for 15-20 minutes, or until the pastry is puffed and golden brown.
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17
Remove ramekins from the oven and cool for 5 minutes.
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18
Holding the ramekin carefully with a cooking mitt, twist the pastry puff to loosen the tart, caramel and pienapple together.
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19
Carefully invert the ramekins to release the tart onto individual serving plates.
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20
Serve the tarts warm or at room temperature.
