Right Side Up Pineapple Tart 

4.6
(142)
8177

15 minutes

Easy

2 servings

ingredients:

Directions:

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Directions:

  1. Begin by placing a pineapple slice on your cutting board and adding a cherry to the center.
  2. Lay puff pastry dough over the pineapple and use a cookie cutter to remove excess dough, repeating this step to create two pineapple tarts.
  3. Flip the pineapple and cherry-covered tarts onto the So Yummy 3-in-1 Griddle set to medium heat, with the griddle closed, and cook for 10 minutes until golden brown.
  4. Once cooked, remove the pineapple tarts from the griddle. Sprinkle coconut flakes onto the griddle and toast for 2-3 minutes. Using a pastry brush, transfer the toasted coconut to the clean drip tray on the side of the griddle. This is a hack for easy pick up without touching the hot surface.
  5. Lastly, drizzle the toasted coconut over the Right Side Up Pineapple Tarts and garnish with whipped cream.

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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