Pineapple Tart
HB-1749 · Hand-built original · Saint Lucian
Juicy, sun-ripened pineapple meets a tender, buttery pastry that melts on the tongue, a dessert that tastes like a holiday in the tropics. Serve it at a celebration or simply with an afternoon cup of tea; either way, it brings a little Caribbean sunshine to the table.
Saint LucianDessert1–2 servings1689 kcalVegetarianHigh Fiber
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:1quantities adjust to match
Ingredients
- 1 ripe pineapple, peeled, cored, and diced (about 14 oz flesh)
- 3½ oz sugar, plus 1 tablespoon for the filling if the pineapple is tart
- 7 oz plain flour
- 3½ oz cold butter, cubed
- 1 egg, beaten, divided
- 1 teaspoon baking powder
- A pinch of salt
- 1 to 2 tablespoons cold water, as needed
Method
- Put the pineapple and sugar in a saucepan and cook over medium heat for 12 to 15 minutes, stirring often, until thick and jammy with almost no free liquid. Cool completely.
- Rub the butter into the flour, baking powder, and salt until the mixture resembles breadcrumbs. Stir in half the beaten egg and just enough cold water to form a firm dough. Wrap and chill for 20 minutes.
- Heat the oven to 350°F. Roll out two-thirds of the dough and line a 8 in (8-inch) tart tin or pie dish.
- Spread the cooled pineapple filling in the shell. Roll out the remaining dough, cut it into strips, and lay a lattice over the top. Brush with the remaining beaten egg.
- Bake for 30 to 35 minutes, until the pastry is golden and crisp. Cool in the tin before slicing and serving.
Nutrition (per serving, where published)
1689 kcalCalories
54.5 gProtein
255.1 gCarbs
56.9 gFat
10.3 gSaturates
19.7 gFibre
0.7 gSugars
826 mgSodium
186 mgCholesterol
1720 mgPotassium
470 mgCalcium
13.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data