This pineapple tart recipe can go in many directions. The individual tarts here are the simplest version and, to my mind, the most effective. However, another twist would be to make a pineapple tarte fine. For this you would roll out a sheet of puff pastry, cover it entirely with the frangipane and then cover the tart with very thin, overlapping slices of pineapple. You bake it the same way, but you can cut it into squares or rectangles for a different effect. In any guise, these tarts are delicious with a scoop of vanilla ice cream.