Pineapple Tartlets From Puff Pastry

Preheat the oven to 220 °C.

Roll out the already prepared B1aetter dough on a lightly floured surface to a thickness of 2 mm. Cut out 2 slices each from this sheet with a 9 cm diameter cookie cutter. Prick half of them a few times with a fork so that they do not rise too much during baking. Cut out the center of the other disks with a 6 cm diameter cookie cutter and remove.

Brush the bottoms all around with a wet brush and place the rings on top, pressing them down lightly.

Place the unfilled puff pastry shapes on the baking sheet. Bake at 220 °C for 20 minutes, being careful not to brown the pastry too much. Take out and cool.

While baking, prepare the pastry cream, flavor it with rum and cool it down as well.

Cover the finished and cooled tartlets with a layer of cream and top with pineapple slices cut into quarters or possibly eighths in a fan shape and place half a cherry in the center.

To taste, cover with strained apricot jam by means of a brush.

Bring to the table as soon as possible, because the puff pastry softens very quickly.

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