Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup cold water
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 tsp salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
a. In a large mixing bowl, combine flour and cubed butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
b. Add sugar, egg yolk, and cold water. Mix until the dough comes together.
c. Shape the dough into a disc and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
d. Preheat the oven to 375°F.
e. On a lightly floured surface, roll out the dough to fit the tart pan. Press the dough into the pan and trim the edges.
f. Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden. Let it cool.
g. In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, and salt. Cook until the mixture thickens, stirring constantly.
h. Spread the drained crushed pineapple over the cooled crust. Pour the brown sugar glaze over the pineapple.
i. Bake for 20-25 minutes or until the glaze is bubbly and golden brown.
j. Let it cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 345
Fat: 17g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 110mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 26g
Protein: 3g
Substitutions for ingredients:
- You can use canned pineapple chunks instead of crushed pineapple.
- You can use light brown sugar instead of dark brown sugar.
- You can use salted butter instead of unsalted butter.
Variations:
- You can add chopped nuts on top of the glaze before baking.
- You can add a layer of cream cheese filling before adding the pineapple and glaze.
- You can use a graham cracker crust instead of a pastry crust.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent shrinkage.
- Drain the crushed pineapple well to prevent the crust from getting soggy.
- Use a pastry brush to evenly spread the glaze over the pineapple.
- Let the tart cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
- Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the tart with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Sliced pineapple
Pairings:
- Coffee
- Tea
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until it comes together.
- If the glaze is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- Pineapple tarts are a popular dessert in Southeast Asia, especially during Chinese New Year.
Flavor profiles:
- Sweet
- Tangy
- Buttery
Serving suggestions:
- Serve the tart warm or at room temperature.
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Taste: Sweet, Tangy, Caramelized, Buttery