Yields 1 tart
crust:

1 22 cm blind-baked tart shell
filling:

96 g raw almonds
64 g castor sugar (divided into two equal parts)
64 g unsalted butter (softened)
1 large egg
¾ tsp almond essence
1 tbsp custard powder
¼ tsp salt
32 g brown sugar (melted with a little butter)
1 fresh pineapple (skinned, cut into rings and halved)
2 tbsp dark rum (optional, for glaze)

Recipe Courtesy of
Asian Food Network

Frangipane Pineapple Tart

This tart is basically a heaven for those who love almonds and pineapple. The nutty taste of the almonds blending with the sweetness of the fresh pineapple, just mouth-watering with the thought of it. This would be perfect for those who love a refreshing dessert but has a sweet tooth too!

Difficulty: Medium

Preparation: 20 min
Cook: 60 min
Clean up: 15 min

Steps: 5 steps
11 Ingredients

Difficulty: Medium
Steps: 5 steps
11 Ingredients

Preparation: 20 min
Cook: 60 min
Clean up: 15 min

Instructions

Preparing of almond mixture
- In a food processor, grind almonds finely with 32g of sugar.

Preparing of wet ingredients
- In another bowl, cream butter with remaining sugar.
- Beat in almond mixture, egg, almond essence, custard powder and salt

Preparing of Tart and baking
- Spread filling evenly in the base of the tart shell and bake at 190°C for 25mins on the lowest oven shelf

Preparing of Pineapple Slices
- Melt a little butter with the brown sugar and stir.
- Cook pineapple slices in batches in the brown sugar until caramelised, do not overcrowd the pan.
- Work on 3 or 4 batches, separating the pineapple slices each time.

Baking of the whole tart
- Decorate the tart with pineapples.
- Brush pineapples with rum reduced to a glaze.
- Baked on the lowest oven shelf at 190°C for 15-20mins.

Plate and Serve!

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Name: Frangipane Pineapple Tart
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D1H0M0S
Total time: P0Y0M0D1H20M0S
Yield: Yields 1 tart
Cuisine: Asian
Ingredients: crust: 1 22 cm blind-baked tart shell; filling: 96 g raw almonds; 64 g castor sugar (divided into two equal parts); 64 g unsalted butter (softened); 1 large egg; ¾ tsp almond essence; 1 tbsp custard powder; ¼ tsp salt; 32 g brown sugar (melted with a little butter); 1 fresh pineapple (skinned, cut into rings and halved); 2 tbsp dark rum (optional, for glaze)