Macadamia Phyllo Tarts With Caramelized Pineapple - cooking recipe

Ingredients

1/2 cup unsalted macadamias
1/3 cup firmly packed brown sugar
1/4 tsp ground cardamom
6 sheets phyllo dough
4 tbsp (1/2 stick) butter, melted
1 small pineapple
2 tbsp granulated sugar
None None Vanilla ice cream, to serve

Preparation

Preheat the oven to 350\u00b0F. Line 2 large baking pans with parchment paper.
Process macadamias in food processor until finely ground. Combine macadamias, brown sugar and cardamom in a small bowl.
Place a sheet of phyllo on a clean board. Brush with a little of the butter; sprinkle with a thin layer of the nut mixture. Top with a second sheet of phyllo. Repeat layering with the remaining butter, nut mixture and phyllo. Press down lightly.
Cut six 5-inch rounds from layered pastry; discard excess. Carefully transfer the layered rounds to one of the prepared baking pans. Cover pastry with a sheet of parchment paper, then top with the second baking pan.
Peel and quarter pineapple. Remove core and thinly slice pineapple. Place pineapple in a single layer on the top baking pan.
Bake the pans together for 20 mins. Remove top baking pan and parchment paper from pastry. Place pineapple on pastry rounds. Sprinkle with granulated sugar.
Bake for a further 10 mins or until pastry is crisp and golden. Serve tarts with vanilla ice cream.