Pineapple Tart

Pastry Crust



In a bowl combine: 2 1/2 cups of flour, 1/4 tsp salt, 3 tbsp sugar, about a tsp of baking power and mix well. Then add one cup of chilled butter and use a pastry cutter to cut the butter into the dry mixture. When it's well mixed, meaning the butter is no longer in big chunks....


In a small bowl, beat 1 tsp of almond extract with one egg. Make a little well in the flour mixture adding sprinkles of water just until the dough holds together.

For the filling
1 large pineapple (4½ pounds), peeled, quartered, and cored
¼ cup packed light brown sugar
¼ cup granulated sugar
1 tsp mixed essence
2 tbs fresh lemon juice
½ cup dark rum


Make the filling: Cut each pineapple quarter crosswise into ⅓-inch-thick slices. Combine sugars, mixed essence, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all liquid has evaporated, about 20 minutes. Let cool in pan.

Spread pineapple mixture evenly in shell. Beat egg, and brush along top edges of tart. Brush top of lattice with egg wash.

Take a little more than half for the bottom of the baking pan and roll out the dough on a well floured surface. Fill shell with fruit filling, and roll out the other half.

Use a knife to cut dough into strips for lattice pie top....or don't bother with it and just cut a hole in the top with a cookie cutter.

Place your pie on a baking sheet because mine has a tendency to bubble over on occasion when the fruit expands. I'd rather be safe than have to clean the drips after the fact.

Brush with egg yolk (I find it browns nicer than with milk or egg whites) and bake in the oven at 350F until golden brown. (about 50 minutes)