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

  2. To make 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.

Tips from our Bakers

  • Looking for other pastry options? Choose one based on what you're looking for:

    • Blitz Puff Pastry: The traditional "rough puff" dough, where the butter is added to dry ingredients and a series of folds ensures lots of layers in the final product. 
    • Flaky Pastry: A cross between puff pastry and pie dough, this recipe uses both butter and lard (or shortening) and is especially nice when used as a tart crust.
    • Rye Puff Pastry: Slightly nutty from the rye flour, this pastry is ultra-tender and ivory in color.

    • Or for a more advanced option, try making the "inverse puff pastry" used as a base in our Maple Cream Napoleons.