Sunday, 30 July 2017
Thanks for the link Robyn!
“This pineapple tart makes for an easy but impressive pudding. It's best to buy a peeled whole section of pineapple for this recipe.”
Ingredients: 350 g shortcrust pastry; 110 g butter, soft; 110 g golden caster sugar; 2 eggs; 150 g almond meal; 25 g plain flour; ½ tsp baking powder; 1 lemon, zested; fresh pineapple cut into 5-6 thin rings, well drained on kitchen paper; 5- 6 maraschino cherries
Heat the oven to 200C/fan 180C. 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.
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.