1. Unfold and lightly roll the thawed puff pastry sheet to ensure it is about 1/2 inch larger than your cake pan
2. Using the cake pan as a template, cut your puff pastry into a circle that is about 1/2 inch larger than your pan. Use a fork to poke holes all over the dough (for ventilation), and set your dough circle aside
3. Add sugar and water to a large saucepan over medium heat and cook, stirring frequently, until the mixture has turned into a light amber liquid (about 5-7 minutes).
4. Add the butter, stirring constantly, until the color is creamy and light brown (about 3-5 minutes).
5. Add 8 pineapple rings to the pan, moving them around gently but constantly to coat them in the caramel. Continue to keep things moving in the pan until the pineapple has softened and the caramel has reduced (about 10-15 minutes). Remove from the heat
6. Preheat the oven to 375°F and coat the cake pan with non-stick cooking spray.
7. Arrange the pineapple rings in a circular pattern in your pan (the edges can touch but do not overlap them. In your 9 inch pan, this will result in 7 rings around the outside and one in the center). Place a maraschino cherry in the center of each pineapple ring, and between pineapple circles around the edge too.
8. Pour remaining caramel sauce over the fruit.
9. Place the puff pastry circle on top of the fruit, tucking the edges in along the edge of the pan.
10. Bake for 45-50 minutes until the pastry is golden brown and firm.
11. Cool in the pan for ~30-minutes until cool enough to handle, and then invert onto a serving plate.
Note: it is helpful to run a knife around the edge of the tart prior to inverting. If any pineapple rings stick to the pan, gently remove and set in place on top of the tart.
12. Slice and serve with a scoop of vanilla ice cream and enjoy!
Recipe Creator: Meredith @ourlovelanguageisfood