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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)
Log in to watch this premium content and more!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!
- Medium
- 20 min
- 60 min
- 15 min
- 5 steps
- 11 Ingredients
- Medium
- 5 steps
- 11 Ingredients
- 20 min
- 60 min
- 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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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)
Nutrition
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