Tinned pineapple isn’t the most glamorous of ingredients, but in this Pineapple Tart Recipe it is completely transformed.
The pineapple filling is out of this world – a little bit custardy, a little bit tropical, a little bit old-fashioned and completely addictive. And the rich buttery-yellow colour makes it all the more appealing.
Homemade Pineapple Tart
Make the filling first, then while it’s cooling you can whip together the pastry. Every time I make my own pastry I wonder why I bother with the bought varieties. You really cannot beat homemade pastry and it’s simple to make. Messier than just taking a sheet out the freezer, I’ll admit, but kitchens are made for mess.
Nana Ling’s Pineapple Tart recipe
Keep scrolling for the tested and tweaked version.
Crushed Pineapple Tart
- 440ml tin canned crushed pineapple (I diced and crushed a tin of pineapple thins. This also works well.) Note that all of the contents of the can should be added - no need to drain.
- 1/2 cup water
- 1/2 cup sugar
- 1 egg yolk
- 1 dessert spoon butter
- 1 tablespoon cornflour
- 1 tablespoon butter
- 30 grams sugar
- 1 egg
- 1 cup SR flour
- 1-2 tablespoons cold water
- 1 egg white
- 1 dessert spoon sugar
- Mix egg yolk with cornflour.
- Put egg yolk and cornflour mixture along with all other filling ingredients into saucepan and bring to boil.
- Stir till thick then set aside to cool.
- Cream butter and sugar.
- Add egg, flour and, if needed, water.
- Roll out the pastry.
- Line a tart tin and bake for 15 minutes in a moderate oven.
- When cool, add cooled filling.
- Beat sugar and egg white until soft peaks form.
- Place on top of tart and brown in a moderate oven.