Thin Pineapple and Almond Tart
Thin Pineapple and Almond Tart
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- ½ tsp salt
- ¾ cup (170 g) cold unsalted butter, thinly sliced
- ½ cup (125 ml) ice water
- ¾ cup (100 g) ground almonds
- 6 tbsp (80 g) sugar
- ¼ cup (55 g) unsalted butter, softened
- 1 tbsp unbleached all-purpose flour
- 1 egg
- 1 ripe pineapple, peeled, halved, cored and sliced into thin halfmoons
- Milk, for brushing
- 1 tbsp (15 ml) honey, hot
- 1 lime, zest finely grated
Instructions
- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 1 hour or until firm. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured work surface, roll the dough out to form a 13-inch (33 cm) square. Using a knife, cut the sides of the dough slightly to straighten them out. Place the dough on the baking sheet. Using a fork, prick the centre of the dough. Refrigerate.
Thin Pineapple and Almond Tart