Pineapple frangipane puff pastry tarts

Method

1. To make the pineapple compote, put the chopped pineapple, lime juice, sugar and salt in a medium saucepan. Cook over a medium heat until the pineapple has softened (about 10-12 minutes). In a small bowl, mix the cornflour with 1 tbsp water, then tip this into the pan and cook for a further 2-3 minutes. Remove from the heat, add the lime zest and let it cool completely.
2. Meanwhile, to make the frangipane, put all the ingredients in a bowl. Using an electric whisk, beat the ingredients for 2-3 minutes until well combined. Chill until needed.
3. Line a baking tray with baking paper. Unroll each sheet of pastry and cut into 6 equal rectangles using a sharp knife, to give you 12 in total. Score a 1cm border around the edge of each rectangle, being careful not to cut all the way through. Prick the centre of the pastry rectangles with a fork in a few places. Lay each rectangle on the lined baking tray and put in the freezer for 20-25 minutes or in the fridge for 1 hour to chill it well before baking – this helps to prevent the pastry shrinking.
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4. Heat the oven to 170°C fan/gas 5. Crack the egg into a small bowl and beat it lightly with 1 tbsp water. Once the pastry rectangles are chilled, brush the 1cm border of each rectangle with the egg wash. Bake for 10 minutes. Press the centre of each pastry down with a spoon if it has puffed up and set aside to cool for 5-10 minutes.
5. Spread 1-2 tbsp of the frangipane mixture inside the border of each rectangle. Top it with a layer of the pineapple compote and 3 pineapple slices. Sprinkle the sugar over the tarts and bake for 20-25 minutes or until golden and crisp and the frangipane has cooked through. Allow to cool a little on the trays, then serve with a sprinkling of chopped pistachios.