- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 1 2/3 cups sugar
- 1 1/2 cups (or more) water
- 2 vanilla beans, split lengthwise
- 1/4 cup dark rum
- 1 large banana
- 2 tablespoons chopped peeled fresh ginger
- 2 dried chiles de árbol
- 1 large (4 1/2-pound) pineapple, trimmed, peeled, left whole
- 1 large egg yolk blended with 1 tablespoon milk (for glaze)
- Vanilla ice cream
- Roll out pastry on floured surface to 11-inch squares. Using small plate as guide, cut four 5- to 5 1/2-inch rounds from each square. Transfer rounds to 2 heavy baking sheets. Cover; chill. (Can be made 1 day ahead. Keep chilled.)
- Mix sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla beans. Stir over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 10 minutes. Remove from heat. Add 1 cup water (syrup will bubble vigorously), then rum. Stir over very low heat until caramel bits dissolve. Simmer 2 minutes. Cool syrup 15 minutes. Pour into blender. Add banana, ginger, and chiles de árbol; puree until sauce is smooth.
- Preheat oven to 350°F. Place pineapple in 13x9x2-inch glass baking dish. Pour sauce over; turn pineapple to coat. Roast until tender, basting often with sauce and adding more water by tablespoonfuls if sauce becomes thick, about 1 hour 15 minutes. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
- Preheat oven to 375°F. Transfer pineapple to work surface, scraping any sauce back into dish. Cut pineapple crosswise into 1/4-inch-thick rounds. Cut out core from each round. Place 1 pineapple round in center of each pastry round. Brush pineapple with sauce. Brush pastry edges with egg glaze.
- Bake tartlets until pastry is brown, about 25 minutes. Rewarm sauce. Top each tartlet with scoop of vanilla ice cream; drizzle with warm sauce and serve.
- Available at Latin American markets and some specialty foods stores