500 g (1 lb 1 1/2 oz) sweet shortcrust pastry
For the filling
1 medium pineapple
45 g (1 1/2 oz) unsalted butter
100 g (3 1/2 oz) caster sugar
50 ml (3 1/2) tbsp dark rum
45 g (1 1/2 oz) unsalted butter
100 g (3 1/2 oz) caster sugar
50 ml (3 1/2) tbsp dark rum
For the filling
220 g (8 oz) mascarpone cheese
2 large eggs
30 g (1 oz) plain flour
1 tsp vanilla extract
pinch of salt
2 large eggs
30 g (1 oz) plain flour
1 tsp vanilla extract
pinch of salt
To finish
icing sugar (optional)
method
1. Pre-heat the oven to 180°C/350°F/Gas 4.
2. Roll the pastry out to line a 27 cm (11 in) tart tin. Prick the base, then chill for at least half an hour.
3. Blind bake the pastry for 12 minutes by lining the pastry with clingfilm and weighting with dried beans.
4. Remove the beans and the cling film and bake for another eight minutes to dry out.
5. Slice the top and the base of the pineapple, and cut it into eight long wedges, from top to bottom.
6. Cut the tough core out of each wedge, then slice the wedges. Melt the butter in a frying pan until foaming.
7. Add the pineapple pieces and fry for about three minutes. Then sprinkle over 80g/3oz sugar, and pour in the rum.
8. Stir, allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. Cook for 3-4 mins longer until the juices are reduced to a thick rich syrup.
9. Cool slightly, then lift the pineapple out and arrange in the pastry case. Reserve the syrup.
10. To make the filling, whisk the mascarpone with all the filling ingredients, including the last of the sugar and the syrup left from the pineapple.
11. Pour over the pineapple. Bake for about 25 minutes, until the filling has just set.
12. Dust with icing sugar and serve.
2. Roll the pastry out to line a 27 cm (11 in) tart tin. Prick the base, then chill for at least half an hour.
3. Blind bake the pastry for 12 minutes by lining the pastry with clingfilm and weighting with dried beans.
4. Remove the beans and the cling film and bake for another eight minutes to dry out.
5. Slice the top and the base of the pineapple, and cut it into eight long wedges, from top to bottom.
6. Cut the tough core out of each wedge, then slice the wedges. Melt the butter in a frying pan until foaming.
7. Add the pineapple pieces and fry for about three minutes. Then sprinkle over 80g/3oz sugar, and pour in the rum.
8. Stir, allow to heat briefly, then slowly tilt the pan towards the flame, or light with a match. Let the flames flare up then die down. Cook for 3-4 mins longer until the juices are reduced to a thick rich syrup.
9. Cool slightly, then lift the pineapple out and arrange in the pastry case. Reserve the syrup.
10. To make the filling, whisk the mascarpone with all the filling ingredients, including the last of the sugar and the syrup left from the pineapple.
11. Pour over the pineapple. Bake for about 25 minutes, until the filling has just set.
12. Dust with icing sugar and serve.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
