Instructions

  1. Roll the pastry dough into a 12" x 12" square. Cover and refrigerate while you make the filling.

  2. For the filling: Whisk together the cream cheese andmiso until smooth. Stir in the crystallized ginger, brown sugar, and juice.

  3. Preheat the oven to 425°F.

  4. To assemble: Place the square of rolled pastry on a lightly floured surface. Cut it into nine 4" squares. To make the border, fold 1/4" of the dough's edges up, pinching at the corners. Place the shaped squares of pastry on a parchment-lined baking sheet.

  5. Place a generous tablespoon of the filling on the dough. Place a slice of pineapple over the filling.

  6. Bake for 22 to 24 minutes, until the edges of the pastry are deep golden brown. Remove from the oven.

  7. Bake for 22 to 24 minutes, until the edges of the pastry are deep golden brown. Remove from the oven.

  8. Bake for 22 to 24 minutes, until the edges of the pastry are deep golden brown. Remove from the oven.

  9. Bake for 22 to 24 minutes, until the edges of the pastry are deep golden brown. Remove from the oven.

  10. Bake the pastries for 22 to 24 minutes, until their edges are deep golden brown. Remove them from the oven.

  11. To finish: Sprinkle the granulated sugar evenly over the tarts. Use a torch to caramelize it, or place the pan under the broiler until the sugar melts and becomes golden brown. Remove from the oven and serve slightly warm.