Prepare the Pineapple

Preheat your oven to 400°F (200°C).

Pat the pineapple rings dry with paper towels to remove excess moisture.

In a bowl, mix brown sugar, black pepper, and sea salt. Dip each pineapple ring into the sugar mixture to coat both sides lightly.

Caramelize the Pineapple

In a large skillet over medium-high heat, melt the butter.

Working in batches, place the sugared pineapple rings in the pan.

Sear for about 3 minutes total, flipping once, until both sides are golden and caramelized.

Transfer to a plate and let cool.

Prepare the Puff Pastry

Lightly flour a clean surface and roll out each puff pastry sheet to ¼-inch thick.

Cut each sheet into 6 or 4 squares, yielding a total of 12 or 8 squares.

Line two baking sheets with parchment paper and arrange the squares on top.

Brush each piece of dough with egg wash and dock all over with a fork (this prevents excessive puffing).

Assemble & Bake

Place a cooled caramelized pineapple ring on each pastry square.

Bake for 15-17 minutes or until the pastry is golden brown and crisp.

Sprinkle with crushed red-pepper flakes for a spicy finish.

Serve & Enjoy!

Serve warm or at room temperature. These tarts are delicious on their own or paired with vanilla ice cream for an extra indulgence.