Simple pineapple tart decorated with a rose from my balcony, made to go thereby the single use pan.
Sometimes you want to bake something fast and simple with ingredients you have at home instead of going shopping groceries. Well, then this popular recipe with unknown origin is perfect if you have canned pineapple. The original recipe calls for much more sugar, but the below amounts are enough. I’ve also added lemon zest and lemon juice to freshen it up a bit. The tart itself looks quite boring, so don’t hesitate to decorate it with (edible) flowers or fresh fruit. Serve with vanilla ice cream or vanilla custard.
Creamy Pineapple Tart
150 gram butter
3 tbsp vanilla infused caster sugar
300 ml flour
1 tsp baking powder
200 ml Crème fraîche (15% or 34%)
50 ml vanilla infused caster sugar
2 cans (227 gram each) of canned crushed pineapple with juice
1 tsp lemon zest (lemon zest from 1 lemon)
2 tbsp lemon juice
Heat the oven to 170 °C.
Strain the crushed pineapple and set aside, don’t discard the juice: drink it!
Blend the ingredients for the crust in a food processor until the dough form clumps, it will take about 1 minute. Place the dough in a tart pan and using your fingertips, evenly press the dough onto the sides and bottom of the pan. Place the pan in the fridge for 30 minutes.
Prebake the crust for about 14 minutes.
Combine the ingredients for the filling and pour them into the crust. Bake the tart for another 20 minutes.