Olive Magazine

Pineapple tart

Published: February 3, 2015 at 10:47 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

This pineapple tart makes for an easy but impressive pudding. It's best to buy a peeled whole section of pineapple for this recipe. It's at its best around February time.

Nutrition:
NutrientUnit
kcal537
fat35.6g
saturates12.2g
carbs43.4g
fibre2.1g
protein9.7g
salt0.8g
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Ingredients

  • 350g shortcrust pastry
  • 110g butter, soft
  • 110g golden caster sugar
  • 2 eggs
  • 150g ground almonds
  • 25g plain flour
  • ½ tsp baking powder
  • 1 lemon, zested
  • cut into 5-6 thin rings fresh pineapple, well drained on kitchen paper
  • 5-6 maraschino cherries

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. 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/gas 5.

  • STEP 2

    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.

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