Pineapple frangipane puff pastry tarts - delicious. magazine

Ingredients

• 2 x 320g sheets all-butter ready-rolled puff pastry
• 1 medium free-range egg
• ½ medium pineapple, peeled, cored and sliced into thin 5mm half-moons
• 50g golden caster sugar
• For the compote
• 1½ medium pineapples, peeled, cored and finely chopped
• Finely grated zest and juice 2 limes
• 75g golden caster sugar
• 1 tsp sea salt
• 2 tsp cornflour
• For the frangipane
• 65g ground almonds
• 65g ground pistachios (see Know-how), plus extra to sprinkle
• 125g unsalted butter, at room temperature
• 125g golden caster sugar
• 2 medium free-range eggs, at room temperature
• 25g plain flour
• ¼ tsp sea salt
• 1 tsp vanilla bean paste
• 65g desiccated coconut