Spicy Pineapple Prosciutto Tarts are an unexpected flavor combination that creates pure magic in every bite. These sophisticated little tarts bring together the sweet tropical burst of caramelized pineapple, the silky saltiness of prosciutto, and a gentle kick of heat that ties everything together beautifully. Built on a foundation of buttery, flaky pastry and finished with creamy cheese, these tarts represent the perfect balance of sweet, salty, spicy, and rich flavors that will have your guests talking long after the last bite. The pineapple is cooked down until it’s golden and intensely sweet, while a touch of red pepper flakes adds just enough heat to make the flavors pop without overwhelming the delicate prosciutto. What makes these tarts truly special is how each element complements the others – the fruit’s acidity cuts through the richness, the prosciutto adds savory depth, and the pastry provides the perfect buttery vehicle for it all. This recipe makes 12 individual tarts, serving 6 people as a substantial appetizer or light lunch when paired with a simple salad.
Ingredients
For the tart shells:
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 egg, beaten for egg wash
For the spicy pineapple filling:
- 2 cups fresh pineapple, diced small
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
For the cheese layer:
- 6 oz goat cheese, softened
- 3 tablespoons cream cheese, softened
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
For assembly:
- 6 slices prosciutto, torn into pieces
- 2 tablespoons fresh arugula
- Extra red pepper flakes for garnish
- Fresh thyme sprigs for garnish
Creating the Perfect Tart Shells
Preheat your oven to 400 degrees Fahrenheit and lightly grease a 12-cup muffin tin. Roll out the thawed puff pastry on a lightly floured surface and cut into 12 circles using a 4-inch round cutter or large glass. Press each circle gently into a muffin cup, creating a small tart shell. The pastry should come up the sides about halfway.
Prick the bottom of each tart shell with a fork to prevent puffing during baking. Brush the edges lightly with beaten egg for a beautiful golden finish. Bake for 10 to 12 minutes until the shells are puffed and lightly golden. Remove from oven and gently press down the centers if they’ve puffed too much, creating space for the filling.
Caramelizing the Spicy Pineapple
While the tart shells bake, prepare the star of the show. Heat the butter in a large skillet over medium-high heat. Add the diced pineapple and brown sugar, stirring to combine. Cook for 8 to 10 minutes, stirring occasionally, until the pineapple becomes golden brown and caramelized around the edges.
The natural sugars in the pineapple will concentrate and deepen, creating an almost jam-like consistency. Add the red pepper flakes and cook for another minute, allowing the heat to infuse into the sweet pineapple. Finish with lime juice and salt, which will brighten the flavors and balance the sweetness. Remove from heat and let cool slightly.
Preparing the Creamy Cheese Base
In a small bowl, combine the softened goat cheese, cream cheese, honey, and fresh thyme leaves. Mix until smooth and creamy. This mixture provides a rich, tangy base that complements both the sweet pineapple and salty prosciutto perfectly. The goat cheese adds a sophisticated tang while the cream cheese ensures smoothness and richness.
Assembling the Tarts
Spoon about a tablespoon of the cheese mixture into each baked tart shell, spreading it evenly across the bottom. Top with a generous spoonful of the caramelized spicy pineapple, making sure each tart gets plenty of the golden, jammy fruit. The filling should come up to just below the rim of the pastry.
Adding the Prosciutto
Tear the prosciutto slices into bite-sized pieces and arrange them artfully on top of each tart. The prosciutto doesn’t need to cook further – its delicate texture and flavor are perfect as is. The residual heat from the other components will warm it slightly, which is all that’s needed.
Final Baking and Finishing
Return the assembled tarts to the oven for 5 to 7 minutes, just long enough to warm everything through and slightly crisp the prosciutto edges. Watch carefully to ensure the pastry doesn’t brown too much. Remove from oven and let cool for 2 to 3 minutes before removing from the muffin tin.
Garnishing for Elegance
Top each tart with a few fresh arugula leaves for color and a peppery bite that cuts through the richness. Sprinkle very lightly with additional red pepper flakes for those who want extra heat, and garnish with small fresh thyme sprigs for an elegant finishing touch.
Serving and Enjoying
These tarts are best served warm when the cheese is still creamy and the pineapple is at its most fragrant. They make an impressive appetizer for dinner parties or a unique addition to brunch spreads. The combination of flavors is sophisticated enough for adult palates while still being approachable and fun.
Storage and Reheating
While these tarts are definitely best fresh, leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a 350-degree oven for 5 minutes to restore some crispness to the pastry. Avoid microwaving as this will make the pastry soggy and the prosciutto tough.
