Almond and Pineapple Tart Recipe

Almond and Pineapple Tart is made of flaky Puff Pastry shell, filled with almond cream and chunks of dried pineapples, then topped with crunchy Almond Slices. It is a lot of flavors that come together in one Magical Puff Pastry Dessert Tart!

Almond and Pineapple Tart is made of flaky Puff Pastry shell, filled with almond cream and chunks of dried pineapples, then topped with crunchy Almond Slices. It is a lot of flavors that come together in one Magical Puff Pastry Dessert Tart! 

Almond Cream = Frangipane 

This tart should go under a fancy name of Pineapple Frangipane Tart. Frangipane is a combination of almond flour, eggs, butter and sugar and where the majority of the flavor comes from in this tart.

What’s this Almond and Pineapple Tart taste like?

To those that have never had something like this tart let me try to explain what this tastes like. The base of the Almond Tart is flaky, while the middle of the filling is somewhat dense with almond flavor, then there are the sweet notes coming from the tropical pineapple and then the whole thing is topped off with crunchy almond flakes.

This tastes nothing like any kind of pie or tart you know. The almond filling is very unique and is the basis for many French pastries and desserts.

I used to make this tart with homemade pie pastry, but having some pre-made puff pastry on hand I decided to see if it will work just as well…

Almond and Pineapple Tart is made of flaky Puff Pastry shell, filled with almond cream and chunks of dried pineapples, then topped with crunchy Almond Slices. It is a lot of flavors that come together in one Magical Puff Pastry Dessert Tart! 

Homemade or Store-bought Puff Pastry

While the homemade tart dough was not hard to make, it was a little more time-consuming than just thawing the dough, so it made sense that I would want to explore other options so to say.

Previously I posted a recipe for Pear Frangipane tart that was made completely from scratch. The tart dough, filling, even the pears that topped the tart came from fresh pears that I got at the farmers market.

Simplifying the process of making the Almond and Pineapple Tart

This time around, I cut around every single corner that I could. First I saved time by using the frozen puff pastry. Second, I did not use any time consuming fruit topping, instead I went for the dried and sweetened pineapple.

Almond and Pineapple Tart is made of flaky Puff Pastry shell, filled with almond cream and chunks of dried pineapples, then topped with crunchy Almond Slices. It is a lot of flavors that come together in one Magical Puff Pastry Dessert Tart! 

So, if you’re looking for something unique and delicious, this tart will fit the bill! The dried pineapples in the tart keep the tart juicy and sweet. You’ll love it!

Check out this Step by step picture recipe for the Almond Cream Filling

Almond Cream Filling Recipe – Follow the recipe and see what else you can use it for!

Almond & Pineapple Tart

Almond and Pineapple Tart is made of flaky Puff Pastry shell, filled with almond cream and chunks of dried pineapples, then topped with crunchy Almond Slices. It is a lot of flavors that come together in one Magical Puff Pastry Dessert Tart! 
Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: French
Keyword: almond pineapple tart, almond tart, dessert tart, pineapple tart, puff pastry dessert
Calories: 285 kcal
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 14 Servings (Makes two 4x14" Tarts)

Ingredients

  • Puff Pastry Sheet thawed (2 4X14 pieces)
  • 2 cups dried pineapples chopped into 1/4 inch pcs
  • 1 cup almond slices

For the Almond Filling

Beat together

  • 115 g unsalted butter 1 stick
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Slowly add

  • 2 eggs slightly beaten, room temperature

Process together, then add

Instructions

  1. Preheat oven to 325F with the baking rack in the middle.

  2. Cut the puff pastry dough to the shape of your pan. Prick with a fork every 1/2 inch. Transfer the dough to the tart pan, press against the sides of the pan, trim excess. Transfer to freezer for 30 minutes.

  3. Place the tart into the oven and bake for 15 minutes, at 325 F. The dough will still be very pale in color. Then remove the tart and allow to cool. Meanwhile make the almond filling. 

Make the Almond Filling

  1. In a bowl of a stand mixer combine the almond flour, butter, eggs, vanilla extract and sugar and whip on high for about 4-5 minutes, or until light pale in color and fluffy. Scrape down the bowl several times throughout.

Assemble and Bake the tart

  1. Spoon almond mixture into the cooled tart. Sprinkle with chopped pineapples. Press pineapples down into the filling. Sprinkle with almond slices.

  2. Bake for another 30+ minutes at 300F, until the tart is golden in color and puffed in the middle. Remove from oven and allow to cool before serving.

  3. Cut each tart into 2 inch slices. 

Nutrition Facts
Almond & Pineapple Tart
Amount Per Serving
Calories 285 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 41mg 14%
Sodium 55mg 2%
Potassium 95mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 10g
Protein 5g 10%
Vitamin A 5.1%
Vitamin C 13.7%
Calcium 4.1%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Almond and Pineapple Tart is made of flaky Puff Pastry shell, filled with almond cream and chunks of dried pineapples, then topped with crunchy Almond Slices. It is a lot of flavors that come together in one Magical Puff Pastry Dessert Tart! 

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Comments

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  • donnagasquet

    STUNNING…Could one use fresh pineapple if dried is not available? Thank you in advance for any enlightenment!!

    · Reply
  • Marina

    Can I use some other driend fruit?

    · Reply
    • In theory you could, but I think it will only be good with something that has a little bit of tartness, otherwise it might be a bit too sweet.

      · Reply
  • Alina

    You have one amazing blog! Cannot wait to try these delicious recipes, oh and I also love the photography!

    · Reply
    • Thanks so much Alina! really appreciate your kind words 🙂

      · Reply
  • Julia | JuliasAlbum.com

    I love Frangipane, it’s so good! This tart looks amazing so crispy with all those almonds on top! And, finally, we can see your photo on the left side! 🙂

    · Reply
    • Oh… the picture… This Thesis theme stuff is driving me insane, I can only take so many hours of trying to fix it a day. You have no idea how many times I have tried to fix the picture issue but every time to no avail. Finally I found where the editing to that part of the sidebar can be done… It doesn’t help that Thesis comes with no tutorials or manuals…Frustrating.

      · Reply

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