pineapple tart
pineapple jam & toasted coconut pastry, served with lemongrass cream & fresh passionfruit
no long backstory here, i just really wanted to make pineapple jam and put it inside a tart
the format is based on the austrian linzer torte, with toasted coconut swapped in for the pastry
it’s photographed as a tiny 12cm tart, but the quantities below will make enough for a full-sized 20cm tart to feed 8-10
ingredients
pineapple jam
1 400g tin pineapple pieces in juice
120g caster sugar
juice of half a lemon
pinch salt
toasted coconut pastry
75g desiccated coconut
130g flour
62g caster sugar
125g butter
pinch salt
1 egg yolk
assembly
lemongrass infused cream, whipped to stiff peaks
fresh passionfruit
method
pineapple jam
strain the tinned pineapple pieces, reserving the juice
you should have about 300g pineapple pieces. adjust the sugar accordingly if you have more or less
blitz together the strained pineapple (300g) and a third of the reserved pineapple juice until the pineapple pieces are pea-sized
add the blitzed pineapple mixture to a medium pot along with the sugar (120g), lemon juice (half a lemon), and a pinch of salt
heat, stirring occasionally, until the sugar has dissolved
bring to a boil and cook for about 15-20 minutes until the mixture has caramelised, thickened and the bubbles appear glassy and slower to pop
transfer to a jar and set aside to cool
toasted coconut pastry
toast the desiccated coconut (75g) in a pan and set aside to cool
sift together the flour (130g) and sugar (62g) in a medium bowl
add the butter (125g) and rub together with your fingertips until the texture is like wet sand
add in the cooled toasted coconut flakes and a pinch of salt and stir to combine
add in the egg yolk (1) and mix until just combined
wrap in plastic wrap and refrigerate for at least 30 minutes
assembly
preheat the oven to 180°C
butter and flour your cake or tart tin
split the toasted coconut pastry into two equal portions
roll out one portion into a 6mm thick circle (note: this is soft, sticky dough - best to roll it out between two sheets of baking paper or clingfilm!)
cut out a circle to fit the bottom of your baking tin and transfer to the prepared tin
roll out the remaining portion to a 6mm thick rectangle and cut two strips about 2cm wide
press these strips into the walls of your baking tin to line the sides (these will hold the jam in during baking!)
spoon in the cooled pineapple jam, filling the tart to the top of the pastry walls
cut 1cm strips of pastry and arrange in a lattice pattern on top of the tart
optional: sprinkle with demerara or white sugar before baking for extra crisp
bake for 25 minutes or until the pastry is golden brown on top
let cool completely before slicing
optional: serve with lemongrass-infused whipped cream and fresh passionfruit
any leftover dough can be rerolled and baked off as cookies, and any spare jam would be great sandwiched between, or served on oats, toast or yoghurt