• Pineapple 1, skin removed, cored (about 610g) and cut into eight ½-inch thick rings, or ready-sliced fresh pineapple rings.
  • Brown sugar ⅓ cup (71g) light
  • Black pepper 1½ teaspoons freshly ground
  • Pinch of fine sea salt
  • Unsalted butter 4 tablespoons
  • Puff pastry 2 sheets frozen (482g), thawed, or ready-to-use puff-pastry sheets
  • Egg wash, as needed
  • Aleppo pepper, Korean chili powder or crushed red-pepper flakes
  • prosciutto 8 ounces (226g)

These tarts owe a lot to the Hawaiian pizza, but they are a different taste sensation. Ham and pineapple have always paired well, but these tarts combine salty prosciutto and brown sugar-glazed pineapple rings, and gives an extra kick with chili flakes and black pepper.

The tart bases are simply store-bought puff pastry sheets cut into squares, which saves you a great deal of time and effort. These tarts make great party food, or would be good appetizers.


Preheat the oven to 400°F/180C fan/gas mark 6.

While the oven is heating, pat the pineapple dry with paper towels. Whisk the brown sugar, pepper and salt together in a medium bowl to combine. Put each pineapple ring into the brown sugar mixture, lightly coating both sides.

Heat the butter in a large skillet over medium-high heat. Add the sugared pineapple rings to the butter in batches, and cook until the sugar is caramelized and golden on both sides.

This takes around 3 minutes. Remove the rings from the pan and let cool while you prep the pastry.

On a lightly floured surface, roll out the puff pastry sheets to ¼-inch thick. Cut each sheet into 4 even squares; you should end up with 8 squares total. If you have ready-use pastry, you don’t need to roll it out – just cut into squares.

Line two baking sheets with parchment paper and arrange the dough squares evenly on them. Brush each piece of dough evenly with the egg wash, and prick all over with a fork.

Place a cooled pineapple ring on top of each piece of dough.

Put the squares into the oven on the baking sheets, and cook the pastries until the crust is golden brown and the pineapple is tender – around 15 to 17 minutes.

Sprinkle each tart with Aleppo pepper, Korean chili powder or crushed red-pepper flakes – if you like it hot, add more, or leave it off if you don’t like chili or peppers. Let cool for at least 10 minutes, then top each pastry with 1 ounce (28g) folded prosciutto just before serving warm or at room temperature.