450 g/1 lb ready to roll puff pastry
1 vegan egg beaten
50 g/1 ¾ oz /1/2 cup ground almonds
8-9 canned or fresh pineapple rings, drained
75 ml/ 2 ½ fl. oz /1/2 cup runny honey
1.Preheat the oven to 200°C (180°Cfan)/400f/gas 6.
2.Roll out the pastry on a floured surface. To make large tarts to serve 3 people. Use the pastry to line three 20 x 10 cm (8 x 4in) tart cases.
- Brush the pastry with beaten egg, then sprinkle the ground almond over the bases. Top each individual tarts, with a pineapple ring or use three for each of the sharers, then drizzle with honey.
- Bake the tarts for 20 minutes or until cooked through underneath. Serve warm.