Pineapple tart

Name: Pineapple tart
Total time: 1 h
Yield: Serves 8
Ingredients: 350g shortcrust pastry; 110g butter soft; 110g golden caster sugar; 2 eggs; 150g ground almonds; 25g plain flour; ½ tsp baking powder; 1 lemon zested; cut into 5-6 thin rings fresh pineapple well drained on kitchen paper; 5-6 maraschino cherries

Published: February 3, 2015 at 10:47 AM

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Serves 8

A little effort

Total time: 1 hr

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This pineapple tart makes for an easy but impressive pudding. It's best to buy a peeled whole section of pineapple for this recipe. It's at its best around February time.

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Alternatives

Complete the dish

Try this recipe for a pineapple tart, then check out our apple and almond tart.

Ingredients

Nutrition

350g shortcrust pastry
110g butter

soft
110g golden caster sugar
2 eggs
150g ground almonds
25g plain flour
½ tsp baking powder
1 lemon

zested
cut into 5-6 thin rings fresh pineapple

well drained on kitchen paper
5-6 maraschino cherries

Nutrition: per serving

kcal537
fat35.6g
saturates12.2g
carbs43.4g
fibre2.1g
protein9.7g
salt0.8g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry on a floured work surface and use it to line a 22cm loose-based tart tin. Line with baking paper and baking beans. Bake for 15 minutes, then take out the paper and beans and cook for another 2 minutes to dry the pastry out. Turn the oven down to 190C/fan 170C/gas 5.
step 2

Beat the butter with the sugar, then beat in the eggs, almonds, flour, baking powder and lemon zest. Scoop this mixture into the tart case and level the top. Add the pineapple rings. Bake for 30-35 minutes or until the mixture around the pineapple is puffed and golden. Put a cherry onto the centre
of each pineapple ring while the tart is still warm.

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