Preheat oven to 400 degrees F and line large baking sheet with parchment paper. (Note: You may need two baking sheets.)

In a small bowl, combine light brown sugar, ground cinnamon, ground nutmeg and ground ginger.

Cut thawed puff pastry sheets in half horizontally. Cut rectangles 4 inches long from both sheets to give you 8 rectangles. Discard extra puff pastry dough.

Spoon 2 teaspoons brown sugar mixture on lined baking sheet to form a 3-inch circle.

Place pineapple ring on brown sugar and maraschino cherry in the center.

Place puff pastry sheet over pineapple. Gently press around edges to secure pineapple.

Repeat for remaining 7 tarts. Discard leftover brown sugar mixture.

In small bowl, add 1 tablespoon water into beaten egg and whisk to combine. Brush puff pastry tarts with egg wash.

Bake tarts 20 minutes or until golden brown.

Remove from oven and allow to cool 5-10 minutes before handling.

Using a spatula, gently lift the puff pastry tarts from the parchment paper. Place on a serving dish, pineapple side up, to continue cooling. Best served at room temperature.