The best delicious Pineapple Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Tart recipe today!
Hello my friends, this Pineapple Tart recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Tart is amazingly delicious, and addictive, everyone will be asking for more Pineapple Tart.
What Makes This Pineapple Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Tart.
Ready to make this Pineapple Tart Recipe? Let’s do it!
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FOR TART SHELL
Vegetable-oil cooking spray
Three 2 1/2-inch-square
-graham crackers
1 1/2 tb Granulated sugar
Four 17 by 12-inch phyllo
-sheets, thawed if
Frozen;, stacked between 2
1 Sheets wax paper and covered
-with a kitchen towel
2 tb Unsalted butter; melted
-FOR FILLING-
1 lg Ripe pineapple (about 4 1/2
-pounds), peeled, halved
-lengthwise, cored, and cut
-crosswise into
-1/4-inch-thick slice
1/4 c Packed light brown sugar
1/4 c Granulated sugar
Seeds scraped from 1/2
-vanilla bean, halved
-lengthwise,, and pod
-reserved
Make shell:
Preheat oven to 350 degrees and lightly coat an 11-inch tart pan with a
removable fluted rim with vegetable-oil cooking spray.
In a food processor grind graham crackers with sugar to fine crumbs.
Working quickly, line tart pan with 1 phyllo sheet, allowing edges to
overhang evenly, and with a pastry brush dot phyllo on bottom of tart pan
with butter in 4 or 5 places. Sprinkle phyllo in bottom of tart pan evenly
with one third crumb mixture and top with another phyllo sheet, arranging
it at right angles to
first phyllo sheet so overhang is even all around. Dot phyllo with butter
and sprinkle with one third crumb mixture in same manner. Repeat layering
procedure with remaining 2 phyllo sheets, remaining one third crumb
mixture, and butter in same manner, ending with phyllo. Trim phyllo
overhang with scissors to one inch beyond rim of tart pan and roll toward
center, forming a shallow edge just inside tart pan. Brush shell with
remaining butter and bake in middle of oven 12 minutes, or until golden and
crisp. Cool shell in tart pan on rack. Shell may be made 1 day ahead and
kept, covered loosely, in tart pan in a cool dry place.
Make filling:
In a heavy 12-inch skillet simmer pineapple, sugars, vanilla seeds, and
reserved vanilla pod over moderate heat, carefully turning pineapple
occasionally (try to keep slices whole), until most liquid is evaporated
and pineapple is slightly translucent (reducing heat as liquid is
evaporated), about 25 minutes. Cool mixture slightly and discard vanilla
pod.
Arrange pineapple in overlapping concentric circles in shell and top with
any remaining syrup in skillet. Tart may be made one day ahead and kept,
covered loosely, at room temperature.
Each serving about 180 calories and 4 grams of fat (19 percent of calories
from fat).
Yield: 8 servings
Yields
1 Servings
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