1. Roll the pastry dough into a 12" x 12" square. Cover and refrigerate while you make the filling.

  2. For the filling: Whisk together the cream cheese and miso until smooth. Stir in the crystallized ginger, brown sugar, and juice.

  3. Preheat the oven to 425°F.

  4. To assemble: Place the square of rolled pastry on a lightly floured surface. Cut it into nine 4" squares. To make the border, fold 1/4" of the dough's edges up, pinching at the corners. Place the shaped squares of pastry on a parchment-lined baking sheet.

  5. Place a generous tablespoon of the filling on the dough. Place a slice of pineapple over the filling.

  6. Bake for 22 to 24 minutes, until the edges of the pastry are deep golden brown. Remove from the oven.

  7. To finish: Sprinkle the granulated sugar evenly over the tarts. Use a torch to caramelize it, or place the pan under the broiler until the sugar melts and becomes golden brown. Remove from the oven and serve slightly warm.