Pineapple Frangipane Tart
- Ingredients
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- Pastry
- 120g butter
- 2 egg yolks
- 120g caster sugar
- 120g plain flour
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- Filling
- 120g butter
- 120g caster sugar
- 2 eggs
- 30g plain flour
- 120g ground almonds
- ½ tsp almond essence
- 230g can pineapple rings or pieces,juice strained, patted dry
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- Apricot Glaze
- 4 tbsp apricot jam
- 4 tbsp water
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Forget what you think this pie entails – no flowers are destroyed in its making, and it’s no pineapple frenzy. It’s a firm family favourite, passed down through generations – my children’s great-great grandmother ‘Mema’ was an expert tart maker and this her signature dish. This recipe even reached stardom on New Zealand’s Hottest Home Baker – unfortunately I did not! So, spruce up your Sunday cuppa tea with a slice of sunshine –no complicated construction required, promise!
Method
Cut butter and yolks into sugar and flour. Work into a smooth paste and chill in the fridge for 30 minutes. Preheat oven to 180 degrees.
To make the filling, cream butter and sugar until fluffy. Beat in the eggs one at a time, stirring well. Stir flour, almonds and almond essence. Combine well to a smooth paste.
When pastry is ready, roll out to 3 mm thick and line the base of a 20 cm greased tart tin – or sponge sandwich tin. Prick the bottom of the pastry case all over with a fork.
Fill pastry case with filling and bake for 30 mins until light, golden brown. Remove from oven and place the pineapple rings / pieces across the top – be as decorative as you like.
For the glaze, place the ingredients in a saucepan and stir over a low heat until jam dissolves. Pass through a strainer to remove lumpy bits. Bring it back to the boil and boil – whilst stirring – until clear.
Glaze the tart and then as an optional extra, place it under the grill to caramelise on top for 5 minutes.
Serve warm or cold with plenty of fresh whipped cream!