The first pineapple tart

 http://www.theoldfoodie.com/2006/08/first-pineapple-tart.html

"The first published recipe for pineapple appears in Richard Bradley’s “The Country Housewife and Lady’s Director” in 1736, and it still sounds delicious" the website

To make a Tart of the Ananas, or Pine-Apple. From Barbadoes.
Take a Pine-Apple, and twist off its Crown: then pare it free from the Knots, and cut it in Slices about half an Inch thick; then stew it with a little Canary wine, or Madera Wine, and some Sugar, till it is thoroughly hot, and it will distribute its Flavour to the Wine much better than any thing we can add to it. When it is as one would have it, take it from the Fire; and when it is cool, put it into a sweet Paste, with its Liquor, and bake it gently a little while, and when it comes from the Oven, pour Cream over it (if you have it) and serve it either hot or cold.

Air fryer pineapple frangipane tart

Air Fryer Pineapple

Ingredients: Sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan butter or margarine melted; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Instructions: Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 380°F/190°C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert. 

OR in a frangipane tart!

Frangipane

Ingredients: 100g butter, softened; 1/2 cup (100g) caster sugar; 1 egg; 1 egg yolk; 1 cup (100g) almond meal; 1/4 cup (40g) plain flour

Instructions: To make the frangipane, use an electric mixer to beat the butter and caster sugar until pale and creamy. Add the egg and egg yolk and beat until just combined. Add the almond meal and flour and stir with a wooden spoon to combine. Spoon mixture into the prepared pastry case and use the back of a spoon to smooth the surface. Arrange the nectarines over the frangipane. Sprinkle with caster sugar.

Bake in oven for 30 minutes or until frangipane is set. Remove from oven and set aside in pan to cool completely.

Pineapple Curd Tart

Thanks for these photos and recipe Marie R! It looks delicious!

https://www.woolworths.com.au/shop/recipes/pineapple-curd-tart

Ingredients for 10 servings

250g gingernut biscuits, broken; 250g butter, chopped; 1/3 cup moist coconut flakes; 2 free range eggs; 3  egg yolks; 1 1/2 cups caster sugar 1 and 1 half cups caster sugar; 2 tbs cornflour; 3/4 cup pineapple juice; 1 1/3 cups thickened cream; 1/2 pineapple, cut in half, sliced; 2/3 cup sour cream

Method

Place biscuits and 2 tbs coconut in a food processor. Process until crushed. Melt 125g butter, and add to biscuits. Process until combined. Press mixture over base and side of a 11x33cm (base) loose-based rectangular fluted tart pan. Chill for 15 minutes.

Place remaining butter, eggs, egg yolks and 3/4 cup sugar in a large heatproof bowl. Whisk cornflour with 1/2 cup pineapple juice. Add to butter mixture. Place the bowl over a saucepan of simmering water. Cook, whisking, for 10-15 minutes or until thickened and curd coats the back of a spoon. Spoon curd into biscuit shell. Smooth. Chill for 30 minutes.

Meanwhile, place remaining sugar in a large non-stick frying pan with remaining juice. Stir over low heat for 2 minutes or until sugar dissolves. Add pineapple. Increase heat. Boil for 5 minutes or until golden. Cool. Transfer pineapple to a sheet of baking paper.

Using an electric mixer, beat cream and sour cream in a large bowl until stiff peaks start to form. Toast remaining coconut. Serve tart topped with cream, caramelised pineapple, toasted coconut and caramel syrup.

Pineapple and custard tarts

https://www.puregoldpineapples.com.au/recipes/pineapple-custard-tarts/

INGREDIENTS

quarter (1 1⁄2 cups or 200 g) pineapple, finely diced; 1 teaspoon butter; 1 tablespoon caster sugar; half cup (125 ml) thickened cream; 1 tablespoon icing sugar; half teaspoon vanilla extract; half cup (125 ml) thick custard; 8 small pastry tart shells

METHOD

For Pineapple topping:

Heat fry pan to medium high, then melt butter until foaming.

Add diced pineapple, sprinkle with caster sugar and sauté for 4 minutes, stirring once per minute or until pineapple begins to caramelise. Set aside and cool.

For Custard filling:

In a large bowl whisk cream, icing sugar and vanilla until firm peaks form, then stir in custard.

Spoon custard cream filling into tart shells.

Top with cooked pineapple and dust with icing sugar to serve.

Summer Pineapple Mango Gateaux

Special thanks to Kat, Amanda and Susanna for the personal delivery of this delicious Summer Pineapple Mango Gateaux from Textbook Patisserie, Alexandria. The combo of pineapple mousse, mango jam and buckwheat shortbread was amazing!!! Anne

https://www.textbookpatisserie.com.au/textbookshop?fbclid=IwAR0wXQNFdSZp4OoSYAYM3Sa8y0QwUOmUhPPh0xi0NdXRk1I7BK1rtAc7eXM