Pineapple Almond Tart for the Winter Blues

by Urvashee on January 12, 2011 · 9 comments

Pineapple Almond Tart

I start looking forward to the Winter by the time Halloween is over. There’s so much festive holiday cheer and warmth. Then there’s all the sweet delights…smores, Christmas cookies, hot chocolate and marshmallows, cinnamon and peppermint this and that…Oh and don’t forget the excitement of that first snow fall! I just love taking a walk in it.

But it’s just around now that the mood takes a turn. The new year’s excitement is gone. No one is in the mood to make peppermint this and cinnamon that. The second snow fall…not so exciting as you remember the shoveling, the wind and messy streets from the first snow fall. I don’t know about you, but post New Year’s Day I’m ready for warmer weather again.

Originally, I was trying to stay seasonal with a “winter mood” flavor for the tart I was making this week. Smore’s Pie? Cinnamon walnut tart?.  But the winter flavors are just no longer appealing. So I’ve gone tropical with pineapples. The greatest thing about pineapples is that they are pretty much the same in taste year round.Pineapple Almond tartThis is a tart similar to one which I made in culinary school. I thought almond cream and pineapples to be a strange combination but it turned out to be one of the most delicious tarts that we made. I highly recommend it even if you are not a huge fan of pineapples. You will be very surprised. For a more detailed post on  making tart dough please see my post here.Pineapple Almond tartRecipe (makes one 9.5 inch tart)

For the crust:
1 2/3 cup cake flour
1/2 tsp salt
1/2 tsp sugar
8 Tbs cold butter (cubed into 1/2 inch pieces and chilled)
about 1/4 cup ice cold water

Mix together the dry ingredients. In an electric mixer (or food processor) combine the dry ingredients and the cold butter and paddle on slow speed until the butter is the size of small lentils. Add the water gradually and mix until just combined. Use your judgement here, don’t use all the water if it looks like the dough has come together. If it is too dry, you may need more. Wrap and store the dough in the refrigerator for at least 1 hour.

For the almond cream (frangipane):
6 Tbs butter
3/8 cup sugar
3/4 cup almond flour
1 egg
1 1/2  Tbs corn starch

In an electric mixer, paddle the butter, sugar and almond flour until light and fluffy. Add the egg and mix until combined. Add the corn starch and mix to combine. If you are not using this immediately, you can refrigerate it but you will have to beat it again to soften it up.

For the tart:

Pineapple slices (about 1/2 pineapple worth)
Shelled, chopped pistachios (optional for garnish and crunch)
2-3 Tbs apricot preserves (for shine)

Roll out your dough to 12 inches and line an 9.5 inch tart ring with the dough, trimming off the excess. Refrigerate the dough for at least 20 minutes. Using a fork, poke holes on the bottom of the dough. Fill the tart shell with the almond cream spreading it as evenly as possible. Place your  pineapples on top, overlapping the slices in a nice pattern. Bake at 350°F for about 35-40 minutes or until the top has browned and the almond cream has set. Heat the apricot preserves on the stove top until it becomes liquid. Brush on the preserves (avoid the chunks) onto the slightly cooled tart. Garnish around the edged with chopped pistachios.Pineapple Tart

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{ 7 comments… read them below or add one }

Kulsum at JourneyKitchen January 12, 2011 at 11:31 am

Oh yes I would think of pineapple with almond cream strange, but now I’m tempted to try the combo! Beautiful tart Urvashee, ur quite like me, I often get tired of winter recipes and want some summer recipes back :)

Dimah January 12, 2011 at 1:06 pm

Beautiful tart! Looks amazing!

Paula January 12, 2011 at 5:25 pm

I can only echo Dimah’s comment. Super job!

Suniti Patel January 12, 2011 at 7:55 pm

Looks yummy!!

Amrita January 13, 2011 at 10:58 pm

For a split second there I though I saw the tart lined with spinach…and then I did a double-take! It looks gorgeous!

I’ve never really cared much about pineapple in winter before this….my mouth can’t stop watering now!

davina January 14, 2011 at 10:14 am

It doesn’t sound like the most obvious of choices for winter, but you explain why it works so well that you have converted me! I am going to give it ago over the weekend.

The Duo Dishes January 16, 2011 at 11:09 pm

The presentation looks completely different from any pineapple tart out there. It’s pretty with the nuts lined up around the crust’s edge. The new blog layout is great too!

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