Our riff on the traditional tarte Tatin is individually sized and topped with tangy pineapple, flaky toasted coconut, and a hint of ginger.
Game plan: The tarts can be made up to 4 hours ahead, cooled completely, stored in an airtight container, and reheated on a baking sheet at 300°F for 5 to 10 minutes.
If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.
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