Pineapple Tart

Makes: 12 servings at 64o each. Prep Time: 15 minutes. Refrigerate: about 2 hours . Bake: at 400 degrees for 20 minutes. Cook: 10 to 15 minutes.

Pineapple Tart
Servings: 12 Prep 15 mins Chill 2 hrs 20 mins Bake 400°F 20 mins Cook 10 mins to 15 mins

Ingredients

Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup macadamia nuts, finely ground
  • 1/3 cup sugar
  • 1 teaspoon grated orange rind (optional)
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, cut into small pieces and chilled
  • 1 egg yolk
Pastry Cream:
  • 1 cup milk
  • 5 tablespoons sugar
  • 2 egg yolks
  • 2 1/2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons vanilla
Topping:
  • 1/2 of 3-pound pineapple, peeled and cored
  • 1/2 pint raspberries

Make It

Crust:

1. Mix flour, nuts, sugar, rind, if using, and salt in medium-size bowl. Using pastry blender, cut in butter until mixture is consistency of peas. Stir in yolk until dough begins to come together. Shape into ball; wrap in plastic wrap; refrigerate 20 minutes.

2. Heat oven to 400 degrees F. Select a 14 x 4 x 1 1/4-inch tart pan with removable bottom or 9-inch round tart pan with removable bottom. Roll out dough to 15 x 5-inch rectangle for rectangular pan, or 10-inch circle for round pan. Fit dough into pan. Prick bottom and sides of dough with a fork.

3. Bake in 400 degree F oven 20 minutes, until golden brown. Cool on wire rack.

Pastry Cream:

4. Bring milk and 3 tablespoons sugar in saucepan to boiling, stirring to dissolve sugar. Remove from heat. Whisk yolks, remaining 2 tablespoons sugar in small bowl until lemon-colored and smooth. Whisk in flour until smooth. Whisk in a little of hot milk mixture. Whisk yolk mixture into milk mixture in saucepan. Bring to boiling, whisking; simmer 2 minutes until thickened, whisking. Remove from heat. Stir in butter and vanilla (photo 3). Strain through sieve over small bowl. Cover pastry cream surface directly with plastic wrap; refrigerate until chilled, 2 hours.

Topping:

5. Cut pineapple into thin slices. Spoon pastry cream into tart shell, spreading to edges. Top with pineapple and berries. Serve immediately.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 15, chol. (mg): 79, sat. fat (g): 7, carb. (g): 31, fiber (g): 2, pro. (g): 4, sodium (mg): 62, Percent Daily Values are based on a 2,000 calorie diet.