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Hawaiian pizza may be the most divisive of pies, but pastry chef and author of The Fearless Baker Erin McDowell’s spicy pineapple prosciutto tarts are a guaranteed winner all around. A pinkies-out version of the cubed pineapple and ham flavor combo, they’re impossible not to love.
“This is a riff on Hawaiian pizza,” she tells us, “but it’s like a really fancy Hawaiian pizza. You caramelize the pineapple on the stovetop with lots of black pepper, bake it on store-bought puff pastry and once it’s baked, top it with a pile of prosciutto and a bit of red-pepper flakes for spice. They have a little bit of protein, a little bit of richness and plenty of tartness from the pineapple.”
“You could serve them alongside a salad as a meal—say, a really delicious brunch,” she continues, “but they also make a great appetizer for a cocktail party.”
You bring the tarts; we’ll take cocktail duty. See you in 30.
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