Grilled Pineapple Tart
Grilled Pineapple Tart
Ingredients
- 1/4 cup (60 ml) unsalted butter, softened
- 1/4 cup (60 ml) sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/2 cup (125 ml) flour
- 1/4 cup (60 ml) ground almonds
- 1/2 teaspoon (2.5 ml) baking powder
- 1 vanilla bean
- 1 1/4 cups (310 ml) milk
- 1/4 cup (60 ml) brown sugar
- 1/4 cup (60 ml) flour
- 2 eggs
- 1 whole pineapple, ripe
- 3 tablespoons (45 ml) fruit jelly (apple, quince or apricot)
Instructions
- In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy, about 5 minutes.
- In another bowl, combine the flour, ground almonds and baking powder. Stir in the butter mixture with a wooden spoon.
- Line a 20-cm (8-inch) removable bottom pie plate, or springform pan, with the dough by pressing it with your fingers in a thin layer, 3-cm (1 1/4-inch) up the side. Refrigerate for 45 minutes.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- With a fork, prick the bottom of the chilled pastry. Bake for 15 or 20 minutes or until golden brown.
- Cool.
Grilled Pineapple Tart