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 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…
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.
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 & Pineapple Tart
- 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
- 115 g unsalted butter 1 stick
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs slightly beaten, room temperature
Preheat oven to 325F with the baking rack in the middle.
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.
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
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
Spoon almond mixture into the cooled tart. Sprinkle with chopped pineapples. Press pineapples down into the filling. Sprinkle with almond slices.
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.
Cut each tart into 2 inch slices.
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