Months back when we were at Herritance Tea Factory I fell in love with a tart.. in a typical ‘love at first sight’ sort of way. I was strolling across to the dessert section for fruits after a heavy meal of typical Herritance cuisine and my eyes set upon this warm pudding craddled in white china and thoughts of a slice of yummy pie! Well you know where that leads and how many more slices I actually had. Oh no not there. I spoke to the dessert chef and got the recipe and made it myself at home.
Kids and friends have tasted what you see in the image above and requested me to pass on the recipe. So here it is.
For the Tart shell you will need
- Butter 250 g
- Icing Sugar 125 g
- Egg 1
- Flour 375 g
- Pineapple cubes 300 g
- Sugar 150 g
- Cinnomon Powder 5 g
- Almonds 50 g
- Cake Crumbs 100 g
We start with the tart shell. I used a 9′ Teflon Tart Pan that you can buy at Arpico. Cube the butter add flour, icing sugar and mix. Break the egg and pour it across the whole surface and mix again. Take it off the bowl and knead by hand. Make a flat dough, wrap in kitchen foil and refrigerate for 2 hours.
Take the out the dough onto a floured flat surface and roll it thin using a rolling-pin. Should the dough crack or split patch it up with pieces. Make it large enough to drape over the tart pan leaving an excess of about 1 inch. Press it into your tart pan, making sure to get it to butt up against the corner edges of the pan. If you get tears in your dough, patch it with the scraps. The excess can hang over the edge. Use the rolling pin again to press the dough around the edges, cutting off the excess. Use a fork to prick holes in the shell, this will let the steam escape while baking.
Place the tart shell in the freezer for atleast 30 minutes before baking. (helps preserve the shape)
Preheat the oven to 180 degrees C.Get the tart shell from the freezer and tightly fit a sheet of foil inside the tart shell, taking care to tuck it into the contours. No need to wrap over the whole tart. Let the tart breath. The foil is just to help the shell hold its shape. You can put some gram or rice to weight the foil down. Bake for 20 minutes
Mean while place the cubed pineapple and sugar in a saucepan and stew it for 5 minutes under a low heat. Add the cinnamon powder and Almonds. Let it cool for some time and add the cake crumbs and let it soak up all the syrup.
Take the foil out after baking for 15 minutes. Bake till the center becomes golden brown – sometimes a little longer than 20 minutes, may be 25 minutes.
Take the tart shell out and fill it with the Pineapple mixture, sprinkle some brown sugar on top and bake a further 5-10 minutes.
Remove from the over and let it cool.
Served with whipped yogurt.
For more inspiration http://www.pastrypal.com/2009/08/lemon-berry-tart/