Pineapple Tart

by angelika on February 12, 2012

I was in a tart kind of a mood. Mr. Fabulous brought home a couple of very ripe and mouth watering pineapples, and by some stroke of kismet I had just received an old magazine which had a pineapple tart recipe that caught my eye. I love a good tart. I am a huge fan of crust, shortbread crust, cookie crust, regular old pie crust. I’m in. We’ve had organic blueberries back in Costco- where you can get 2lbs for $6, and I was thinking of making my most favorite blueberry tart again, but then what would I have to blog about? My little jaunt to Puerto Rico had me looking anew at combos like pineapple and rum, so this tart was just what the Dr. ordered. 
As far as tarts go, this one is quite easy to make. The crust, which is a sweet shortbread type crust, comes together in the food processor. Very fast and no guesswork. Frankly, you don’t even have to roll it out. You could press it into the tart shell if you wanted. I prefer the neatness of rolling, but it’s not necessary. You don’t even have to blind bake this shell- you just bake it until done and fill it up. The filling is a 2 minute labor, whipping some cream cheese and rum together with a little sugar. Roasting the pineapple with butter and brown sugar gives it such an amazing richness and a real depth to the sweetness. Then all you do is assemble and chill until needed. 

Roasted Pineapple Tart

1 3/4 cups plus 3 tablespoons all purpose flour
3/4 cup plus 2 tablespoons powdered sugar
3/4 cup sliced almonds
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cubed
1 egg beaten with 1/4 teaspoon almond or hazelnut extract
6 tablespoons (3 oz) cream cheese
2 tablespoons cremem fraiche
1 tablespoon sugar
1 tablespoon dark run
pinch of salt
roasted pineapple:
1 large pineapple, peeled cored and sliced into 16 wedges
1/4 cup butter, melted
2/3 cup brown sugar
This recipe is adapted from Fine Cooking Magazine Holiday Baking issue. 
To make the crust combine the flour, powdered sugar and almonds in a food processor. Process until the almonds are broken down. Add the salt and the butter and pulse for a minute until the butter and flour look like bred crumbs. Add the egg through the feed tube and process until the dough pulls away from the bowl and starts to form a ball. 
Turn the dough out and make a disk, cut in half and freeze one section in plastic wrap and a freezer bag, for further use. Take the other half and roll it out in between two sheets of pastic wrap. You want a uniform sheet of dough that will fill a 9″ tart pan.  Remove the top piece of plastic and using the bottom sheet as a guide, lay the dough into the tart pan and trim away the excess. Poke the entire bottom of the tart with a fork. Cover in plastic and refrigerate for 40 minutes. 

Preheat the oven to 400º. Line a sheet pan with parchment. 
Remove the top and bottom of the pineapple, then run your knife down the sides to peel it. Cut the pineapple into 4 quarters, lengthwise, then cut each quarter into 3rds. Remove the inner core from each slice.

Lay the slices on the sheet pan and brush with butter, then sprinkle half the sugar on top. Bake for 10 minutes. 
Flip each slice of pineapple and brush with butter again, then sprinkle the rest of the sugar. Bake for 8 more minutes. Remove to cool. When cool cut each slice into 4-5 wedges. 
Turn the oven down to 350º.  Remove the plastic wrap from the tart shell and bake it for 25-30 minutes, until it is golden. Remove to cool on a wire rack. The recipe called for 30 minutes, but had I thought to look I would have taken my shell out 5 minutes earlier. I prefer it a little less golden. 
To make the filling combine al the ingredients in a bowl and whip with a hand blender unti smooth. Put it in the refrigerator to set up for 15 minutes.
When the tart shell is cool, fill it with the filling, then lay the slices of pineapple on top in a nice design. Put the whole tart in the refrigerator for 20 minutes to set up, or until you are ready to serve. I made mine the night before and it was excellent. 

A votre santé! 

{ 3 comments… read them below or add one }

MyFudo™ June 4, 2012 at 8:26 am

This recipe reminds me of a Hawaiian paradise, ready to be explored…Let's party!


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