• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Pineapple and frangipane tart

Pineapple and frangipane tart

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Pineapple and frangipane tart

Photo by Babiche Martens

No ratings yet

This colourful tart celebrates the best of fresh pineapple. Makes 1 x 22cm tart

Shortcrust pastry

180 g Butter
½ tsp Salt
240 g Plain flour
¼ cup Water, iced

Frangipane

100 g Butter
2 Eggs
140 g Caster sugar
200 g Ground almonds
¼ cup Rum
2 cups Pineapples, Fresh, chopped into 2cm cubes
1 to dust Icing sugar
1 to serve Mint, shredded
1 to serve Creme fraiche

Directions

  1. To make the pastry, first dice the butter. Sift the flour and salt on to a workbench. Toss with the butter and use your fingertips to rub together.
  2. Make a well in the centre and pour in the water. Work the mixture lightly with your hands until it is combined. Dust with flour and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Grease the tart tin. Roll out the pastry, wrap it over the rolling pin and let it unroll over the tart tin. Press into the edges and trim the edges or roll the rolling pin over. Refrigerate for 30 minutes.
  4. Line the pastry with foil and cover with baking weights or use dried beans. Bake at 200C for 15 minutes. Remove the weights and foil and bake for a further five minutes. Reduce the oven temperature to 180C.
  5. To make the frangipane, cream the butter and sugar in a food processor until pale. Add the almonds, eggs and rum, blend well.
  6. Spoon the frangipane over the pastry then pile with the pineapple and bake for 20 minutes or until golden. Dust with icing sugar before serving with creme fraiche and shredded mint.
Your rating?
comment

http://www.bite.co.nz/recipe/7527/Pineapple-and-frangipane-tart/

Collections you may like

Dessert classics

Dessert classics

Guilt-free desserts

Guilt-free desserts

Chocolate cake recipes

Chocolate cake recipes

Ice cream for kids

Ice cream for kids

Stories you may like

Foolproof baking (+ recipes)

Foolproof baking (+ recipes)

Annabel Langbein
4 Bites: One-dish oven bakes for winter

4 Bites: One-dish oven bakes for winter

Warren Elwin
4 Bites: Sweet cupcake icings

4 Bites: Sweet cupcake icings

Warren Elwin
Get the idea: Tray bakes

Get the idea: Tray bakes

Ray McVinnie

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • AvoFeta smash

    AvoFeta smash

  • Eskimo lolly cake

    Eskimo lolly cake

  • Green power smoothie

    Green power smoothie

  • Spaghetti with zucchini and basil

    Spaghetti with zucchini and basil

  • Macadamia nut and white chocolate biscuits

    Macadamia nut and white chocolate biscuits

  • Raspberry and courgette chia jam

    Raspberry and courgette chia jam

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top