Tinned pineapple isn’t the most glamorous of ingredients, but in this recipe for Crushed Pineapple Tart 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.

Making Crushed 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.

 

In the past, I’ve had problems with the pastry rising up so high there’s no room left for filling. I know there are pie weights out there that you can buy to deal with this issue, but I didn’t have any to hand so I used a suggested alternative – rice. It worked, but I spent about 10 minutes picking out little bits of rice that decided to stick in the corners. Perhaps I used too much rice? Perhaps I should have lined the tart with baking paper? I’m not sure, but I do know I’ll be purchasing some weights like these ones to make things easier:

Nana Ling’s Pineapple Tart recipe

Keep scrolling for the tested and tweaked version.

crushed pineapple tart
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Crushed Pineapple Tart

Make tinned pineapple a star using this old-fashioned crushed pineapple tart recipe. 
Servings 8 people

Ingredients

Filling

  • 440ml tin canned crushed pineapple (I diced and crushed a tin of pineapple thins. This also works well.)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 dessert spoon butter
  • 1 tablespoon cornflour

Pastry

  • 1 tablespoon butter
  • 30 grams sugar
  • 1 egg
  • 1 cup SR flour
  • 1-2 tablespoons cold water

Topping

  • 1 egg white
  • 1 dessert spoon sugar

Instructions

Filling

  • 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.

Pastry

  • 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.

Topping

  • Beat sugar and egg white until soft peaks form.
  • Place on top of tart and brown in a moderate oven.

Notes

Serve with custard, cream or ice-cream.

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