Pineapple Tart Flambe

Pineapple Tart Flambe

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Servings: 10
Calories: 388

Ingredients
 

  • 1 lb sweet shortcrust pastry

for the filling

  • 1 medium pineapple
  • 1 1/2 oz unsalted butter
  • 3 1/2 oz caster sugar
  • 3 1/2 tbsp dark rum

for the filling

  • 8 oz mascarpone cheese
  • 2 large eggs
  • 1 oz plain flour
  • 1 tsp vanilla extract
  • pinch of salt

to finish

  • icing sugar optional

Instructions

  • Pre-heat the oven to 180°C/350°F/Gas 4.
  • Roll the pastry out to line a 27 cm (11 in) tart tin. Prick the base, then chill for at least half an hour.
  • Blind bake the pastry for 12 minutes by lining the pastry with clingfilm and weighting with dried beans.
  • Remove the beans and the cling film and bake for another eight minutes to dry out.
  • Slice the top and the base of the pineapple, and cut it into eight long wedges, from top to bottom.
  • Cut the tough core out of each wedge, then slice the wedges. Melt the butter in a frying pan until foaming.
  • Add the pineapple pieces and fry for about three minutes. Then sprinkle over 80g/3oz sugar, and pour in the rum.
  • 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.
  • Cool slightly, then lift the pineapple out and arrange in the pastry case. Reserve the syrup.
  • 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.
  • Pour over the pineapple. Bake for about 25 minutes, until the filling has just set.
  • Dust with icing sugar and serve.
Calories: 388 kcal
Carbohydrates: 48 g
Protein: 7 g
Fat: 17g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 65 mg
Sodium: 246 mg
Potassium: 149 mg
Fiber: 2 g
Sugar: 19 g
Vitamin A: 524 IU
Vitamin C: 43 mg
Calcium: 55 mg
Iron: 2 mg
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