Fresh Pineapple Tartlets

In a medium saucepan, combine the rum, sugar, butter, and vanilla. Bring the mixture to a rolling boil and poach the pineapples until they’re golden brown. Remove the pineapple and place them on a baking sheet with a cooling rack. Reduce the poaching liquid until it becomes syrupy and thick. While this happening, cut the pastry into circles and place them in a prepared muffin tin. Bake the pastry according to the instructions. Once they cool, spread a thin layer of the syrup on the pastry. Top the pastry with pineapples and drizzle with more syrup. Serve with a cool scoop of ice cream.