Pineapple Tart Recipe:
Pineapple tart with coconut and honey topping served with scoop of favourite Ice cream.
Oh no I am not turning into a tart queen, I have instead been obsessively in love with this dessert for quite long now. As a matter of fact a well baked tart is something you can use to woo me whenever you want (I hope Mr.H is doesn’t read this one for his easy way out before we bicker next).
Now, tarts make an awesome summer dessert for a warm crumbly tart served with a scoop of favourite ice-cream is an absolute bliss during the season. This summer’s I intend to indulge into many delicious refreshing desserts and share them here soon, let’s start with pineapple mini tarts. Why so, it’s simple for one that pineapples are already off season and hardly available and second because it will be all about mangoes too soon and all other fruits would lose their sheen in envy. So let’s indulge in this tart, while we still can, that combines sweet, tangy and chilled flavours in a perfect harmony.
Ingredients(Makes 4 mini tarts):
For the Pastry:
- 3/4th cup plain flour
- 1/4th cup cubed chilled butter
- ½ tsp salt
- 1 tsp powder sugar
- 1 tbsp lemon juice
- ½ tbsp curd/yogurt
- 1 & ½ tbsp chilled water
For the filling & tart:
- 1 & ½ cup full cut cubed fresh Pineapples
- 1 tbsp crystal sugar
- 1 tbsp brown sugar
- A pinch of cinnamon powder
- 1 tbsp melted butter, and a little extra for brushing
- A little milk for brushing
To serve, optional:
- 2 tbsp desiccated coconut powder
- 4-8 scoops of Ice-cream
- 4 tsp of Honey
- First if using fresh, non-tinned pineapples (which is advisable anyway, peel, core out the pits and cut out the thorny pits from the face of the pineapple, Dice into small cubes.
- Add a tbsp of crystal sugar, cover with a foil/plastic wrap and put in the fridge to macerate for approx 1 hr.
- Mix salt, sugar to the flour and then blend it in a food processor or mixer to until only a few whizzes. Do not blend too much, leave small tiny chunks intact in the flour.
- Blend lime juice, curt and water together, use a spoonful of this liquid at a time to gradually knead a soft dough. Do not work too much only lightly knead until everything is incorporated together.
- Divide the dough into 4 parts, roll out each on a slightly dusted surface to approx 3.5-4 inch round.
- Slightly grease the mini tart tins and carefully spread each pastry on a tin tapping gently with the thumb at the base and the edges.
- Cut out the extra edges or you may leave on extra like me for some add on crunch. Pop each tin into the fridge while you prepare the filling or are ready to bake.
- Remove the pineapples from the fridge and leave it to normalise for 10 minutes.
- Then heat 1tbsp butter in a pan and add the pineapples along with the entire sugar syrup.
- Add the brown sugar and cinnamon powder and cook on a high flame till the liquid has almost dried up and the consistency resembles that of a chutney/sauce.
- Remove from heat and allow cooling. Mix 1 tbsp coconut powder and keep aside.
Arranging the Tart:
- Preheat the oven to 250OC mark.
- Remove the pastry from the fridge. Grease four aluminium foil squares and cover up the pastry crust, fill up the pan with baking beans or kidney beans and par bake the crust for approx 8 minutes at 220OC
- Turn the oven to preheat again to 250OC
- Now fill the base of each mini tart with the entire pineapples and brush the top with butter and the sides with cold milk.
- Bake at 220OC for 10-12 minutes until the crust turns golden pink, then reduce the temperature to 180OC and bake further for 2-4 minutes.
- Serve warm with a generous drizzle of honey, sprinkle of remaining coconut powder and a scoop of vanilla or any other favourite ice-cream.
Dos and Don’ts:
Just don’t knead the dough too much, and make sure to keep in the fridge before baking. Also do not keep the consistency of the filling loose or running for it will make your tart soggy at the base.