Pineapple Coconut Tart

Ingredients:
Tarts:
1 fresh pineapple
6 tablespoons butter or margarine
1 cup brown sugar
2 tablespoons water
1 sheet frozen puff pastry, thawed (from 17.3-oz. pkg.)

Relish:
1 teaspoon butter
2 tablespoon sugar
1 teaspoon of finely chopped mint
1 teaspoon minced fresh ginger,
1 cup diced mango
1 cup pineapple chunks
1 pint La Salle Super Premium Coconut Ice Cream

Preparation:
Clean and cut whole pineapple into 1-inch slices.
Remove centers from each slice to create rings. Keep four rings intact and dice remaining rings into small 1/4-inch chunks to use for relish garnish.

Heat oven to 425F. In 10-inch skillet melt butter; add brown sugar and water. Bring to a boil; add pineapple rings and chunks. Cook over medium heat for 5 minutes or until pineapple is light golden brown. Remove from heat.

In 13x9-inch pan, place pineapple rings spaced from each other. Pour brown sugar mixture over top of pineapple.

Unfold pastry, cut into four equal squares. Pierce pastry with fork and place squares over each ring in pan. Bake at 425F. for 20 to 25 minutes or until pastry is golden brown. Cool 5 minutes.

In small saucepan, melt butter over low heat. Add remaining relish ingredients; gently stir until sugar is melted and fruit is just warmed. Remove from heat.

To serve; remove each pastry from pan, inverting onto serving plates. Place relish on top each tart and top with 1 large scoop (1/2 cup) ice cream. Serve slightly warm.
4 servings