Almond & Pineapple Tart
This tart should go under a fancy name of Pineapple Frangipane Tart. Frangipane is in essence the almond filling that makes up most of this tart.
To those that have never had something like this tart let me try to explain what this tastes like. The base of the 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. This time around, I cut around every single corner that I could. First I saved time by using the premade dough. Second, I did not use any time consuming fruit topping, instead I went for the dried and sweetened pinapple.
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
Process together, then add
- 3/4 cup ground almonds
- 2 teaspoons all-purpose flour
Preheat oven to 325F.
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.
Meanwhile make the almond filling.
Make the Almond Filling
Process almonds or almond flour & the flour in the processor for 2 minutes.
Beat softened butter & sugar on high until smooth and fluffy with an electric mixer for about 4 minutes. Scrape down the sides of the bowl a couple of times throughout.
Slowly add the whisked eggs, while continuing to beat the butter & sugar, until all eggs are incorporated.
Add ground almond mixture. Fold with a spatula until homogenous.
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.
Remove from oven and allow to cool before serving.
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