Frangipane Pineapple Tart
Frangipane Pineapple Tart
Try this quick and easy pineapple tart recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 8 servings
  • Almond Paste:
  • 170 grams raw Almond (with skin attached)
  • 57 grams Castor sugar
  • ½ cup Water
  • 22 cm / 11 inches Blind-baked Tart Shell:
  • 170 grams Almond paste
  • 57 grams Castor sugar
  • 113 grams Cream butter, softened
  • 1 large Egg
  • 1 tablespoon / ½ oz Custard powder or Corn flour (cornstarch)
  • 57 grams Brown sugar
  • 1 fresh Pineapple - skinned, cut into rings and halved
  • Cinnamon powder for dusting
  • Handful of sliced toasted Almonds
  • 2 tablespoons / 1 fl oz Dark rum (optional)
  • 22-cm Blind-baked Base:
  • 150 grams / 5 oz Butter, cut into large cubes, chilled
  • 57 grams Castor sugar
  • 1 Egg
  • 340 grams All-purpose Flour
  • 113 grams sliced toasted Almonds
  • Green beans / Chickpeas - enough to cover pan for a layer
  1. Almond Paste:
  2. Finely ground castor sugar, raw almonds, and water together
  1. Blind-baked Base:
  2. Melt 1/2 cup butter on high heat
  3. Sprinkle brown sugar (and rum) on melted butter, and glaze pineapple in caramel mixture till brown. Do not crowd the pineapple slices too much or they will not caramelized easily
  4. Turn pineapple from time to time. When done, turn off heat and allow pineapple to cool down.
  5. In another bowl, mix cream butter with remaining sugar. Beat in almond paste, egg, and custard powder
  6. Pour batter into Blind-baked Base, and bake tart in a preheated oven, on the lowest shelf, at 180°C (360°F) for 25 minutes
  7. Decorate tart with caramelized pineapples and glaze the pineapples with the remaining caramel. Dust cinnamon powder on top of the tart, and top on with almonds and castor sugar
  1. 22-cm Blind-baked Base:
  2. Place flour, butter, sugar and almond in a large bowl, and rub them through fingertips till rough dough is formed
  3. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes
  4. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess
  5. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with green beans
  6. Bake the pastry for 20 minutes at 180°C(360°F), till crust becomes nice and golden. Remove foil (together with green peas), and set aside to cool

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