Pineapple tarts are a refreshing spring or summer treat! They would taste great with a cold pressed juice or tea.
- 1 large pineapple, peeled, core removed, cut into 5mm discs
- 30 g icing sugar, for dusting
- 2 sheets frozen puff pastry
- 100 g butter
- 100 g caster sugar
- 25 g plain flour
- 1 egg
- 1 tsp vanilla bean paste
- For the frangipane, stir the ingredients together in a bowl until smooth.
- Preheat the oven to 220°C. Line a baking tray with baking paper. Dust the pineapple pieces with icing sugar. Cut the puff pastry into discs 1cm larger than the pineapple discs and place on the prepared baking tray
- Spread the frangipane 5mm thick across the top of the pastry discs, leaving a small border around the edge. Top the discs with pineapple and dust with icing sugar
- Bake for 10 minutes. Reduce temperature to 180°C and cook for a further 10 minutes or until the frangipane is brown in the centre and the fruit is golden. You can lift up one of the tarts to check the pastry underneath is crisp; if not, leave in the oven until firm. Dust with icing sugar to serve
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.
This is an edited extract from Real Food By Mike by Mike McEnearney published by Hardie Grant Books RRP $45 and is available in stores nationally
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.6 g|
|Total carbohydrates||53.9 g|
|- Sugars||23.9 g|
|Dietary fibre||2.0 g|