Ingredients

  • 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)

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Recipe Courtesy of
Asian Food Network

Frangipane Pineapple Tart

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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!
  • Medium
  • 20 min
  • 60 min
  • 15 min
  • 5 steps
  • 11 Ingredients
  • Medium
  • 5 steps
  • 11 Ingredients
  • 20 min
  • 60 min
  • 15 min

Instructions

  1. Preparing of almond mixture

    • In a food processor, grind almonds finely with 32g of sugar.


  2. Preparing of wet ingredients

    • In another bowl, cream butter with remaining sugar.
    • Beat in almond mixture, egg, almond essence, custard powder and salt


  3. 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


  4. 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.


  5. 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!

Plate and Serve!

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    Ingredients
    • 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)

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