Recipe: Collection of 11 Pineapple Tart Recipes

Now this is a really interesting collection of a series of very different kinds of recipes. I think the first recipe may be what you are looking for-at least it has cream cheese in it and a glaze on top. The last recipe I included only for novelty value (or for those really patient and dedicated bakers among you-it looks too fiddly for me!!) If it were me, I'd make the carmelized pineapple and brown butter custard tart which looks incredibly tasty!! There are also three recipes for a warm pineapple tart with puff pastry that are remarkable similar, but with subtle difference. I found this same recipe on other websites, once attributed to David Rosegarten of Taste. It would be interesting to know its true origins. Anyway, hope this helps you kayc!GLAZED PINEAPPLE PECAN TART: Linda Raschke, Holland, Ohio
Finalist/1996 Pillsbury Bake-Off
Pie dough to fit 10" tart pan
FILLING
3/4 cup sugar
1/2 cup butter, softened
1 (8-oz.) pkg. cream cheese, softened
1 cup crushed pineapple in unsweetened juice, pureed if desired*
2 eggs
1/2 cup All Purpose Flour
1/2 cup chopped pecans, toasted**
GLAZE
3/4 cup powdered sugar
1/4 cup crushed pineapple in unsweetened juice, pureed if desired*
1 tablespoon chopped pecans, toasted**

Heat oven to 450 F. Place prepared pie crust in 10" tart pan with removable bottom or 9" pie pan; press in bottom and up sides of pan. Trim edges if necessary. Prick crust with fork. Bake at 450 F. for 9 to 11 minutes or until light golden brown. Remove from oven. Reduce oven temperature to 325 F.
Meanwhile, in large bowl, combine sugar, butter and cream cheese; beat
until light and fluffy. Add 1 cup pineapple and eggs; blend well. Lightly
spoon flour into measuring cup; level off. Add flour and 1/2 cup pecans;
blend well. Pour into baked crust; spread evenly.
Bake at 325 F. for 45 to 55 minutes or until top is light golden brown and
center is set. Cool 10 minutes.
In small bowl, combine powdered sugar and 1/4 cup pineapple; blend well.
Spoon evenly over warm tart; sprinkle with 1 tablespoon pecans. Cool
20 minutes. Refrigerate 1 hour or until completely cooled. Store in
refrigerator.
TIPS: * Two (8-oz.) cans crushed pineapple equal 1 1/2 cups.
** To toast pecans, spread on cookie sheet. Bake at 350 F. for 5 to
10 minutes or until golden brown, stirring occasionally. Or,
spread in thin layer in microwave-safe pan. Microwave on HIGH
for 4 to 7 minutes until golden brown, stirring frequently.
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CARMELIZED PINEAPPLE AND BROWN BUTTER CUSTARD TART: From: Red Light Restaurant, Chicago (godiva.com)
Tart pastry:
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/8 teaspoon salt
1 large egg yolk
8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 1/2 to 2 tablespoons ice water
Brown butter custard:
6 large egg yolks, at room temperature
1 1/2 cups granulated sugar
6 tablespoons all-purpose flour
1 1/2 cups (3 sticks) unsalted butter
2 vanilla beans split lengthwise, seeds removed
1/4 teaspoon fresh grated ginger
Caramelized pineapple:
2 tablespoons unsalted butter
1/4 pineapple, peeled, cored, and cut into 1/4-inch thick slices
2 tablespoons dark brown sugar
2 tablespoons dark rum
Garnish:
Sweetened whipped cream
Ground cinnamon

1.In a food processor fitted with the metal blade, combine the flour, sugar and salt and pulse 3 or 4 times, until blended. Add the egg yolk and pulse 5 or 6 times to mix. Scatter the butter cubes over the flour mixture and pulse 10 to 15 times, until the mixture resembles coarse meal. Add 1 1/2 tablespoons of the ice water 1 teaspoon at a time and pulse 2 or 3 times.
2.Scrape the dough out onto a work surface and form it into a ball. Flatten it into a 5-inch disc and wrap into plastic wrap. Refrigerate for 30 minutes, or until firm enough to roll.
3.Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 400 degrees(F).
4.Roll out the dough between 2 pieces of waxed paper to a 13-inch circle, 1/4-inch thick. Peel off the top sheet of paper and drape the dough over a 10-inch fluted tart pan with a removable bottom. Peel away the second sheet of waxed paper and gently press the dough into the bottom and up the sides of the pan without stretching. Run a knife around the top of the pan to trim off excess dough. Refrigerate for 30 minutes or until firm.
5.Line the prepared tart crust with parchment paper or aluminum foil. Cover the surface with raw beans or pie weights.
6.Place the pie shell on the hot baking sheet in the preheated oven and blind bake the tart shell for 15 minutes. Remove the parchment paper and weights and continue baking for 10 minutes longer or until the bottom is dry. It may be necessary to cover the sides with aluminum foil to prevent them from turning too dark. Remove the pie shell from the oven and cool.
7.Preheat the oven to 350 degrees(F). In a medium bowl, combine the egg yolks and sugar and whisk until blended. Add the flour and whisk until smooth. In a small heavy saucepan, combine the butter, vanilla bean seeds and ginger. Cook over high heat until the butter is golden brown and has a nutty aroma, about 5 minutes. Remove from the heat and strain the brown butter into a bowl. Gradually whisk the hot browned butter into the egg mixture, and whisk until smooth.(The custard can be prepared up to a day ahead, covered and refrigerated.)
8.In a large heavy skillet, melt the butter over medium-high heat. Add the pineapple slices and stir to coat them with butter. Sprinkle the brown sugar over them and cook, stirring frequently with a wooden spoon, until the sugar has completely dissolved and starts to caramelize. Pour the rum from the bottle into a ladle, and then over the pineapple. Let it bubble up for several seconds. Using a long match, ignite the rum. When the flame subsides remove the pan from the heat and let pineapple cool.
9.Fill the cooled tart crust with half of the browned butter custard. Top with the caramelized pineapple slices. Pour remaining custard evenly over the pineapple slices. Sprinkle with granulated sugar.
10.Bake the tart for 45 to 50 minutes, until the top is golden and the custard is set. Serve while still warm. Garnish each slice with sweetened whipped cream and a sprinkle of ground cinnamon.
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PINA COLADA TART
1 1/4 cups all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 cup ( 1/2 stick) cold butter
1/4 cup cream or half-and-half
1 teaspoon vanilla or golden rum
8-ounce package cream cheese, softened
3/4 cup powdered sugar
8-ounce carton pineapple yogurt, drained
1/2 teaspoon coconut extract
1 teaspoon golden rum, optional
8-ounce can pineapple tidbits, well-drained
1/3 cup coconut, toasted

1. Preheat oven to 375 degrees.
2. In medium bowl, stir together flour, brown sugar and salt. With
pastry blender, cut in butter until mixture resembles coarse meal.
With fork, stir in cream and vanilla just until mixture begins to
hold together. With hands, gently squeeze dough into loose clumps.
Place on large sheet of plastic wrap; press clumps together to form
a ball. Using the plastic wrap to keep edges from crumbling, roll
into a 12-inch circle.
3. Gently lift dough onto a 9-inch tart pan with removable bottom;
fold edges over to make sides double thick, and press dough firmly
into corners of pan. Line pastry with foil; fill with dry beans or
pie weights. Place tart pan on baking sheet or pizza pan; bake 35
minutes. Turn off oven; carefully remove foil and beans. Use a fork
to pierce pastry in 2 or 3 places; return to turned-off oven for
5 minutes. Let cool completely.
4. In medium bowl, beat cream cheese with powdered sugar until smooth;.
Beat in yogurt, extract and rum. Fill cooled pastry shell; chill.
Drain pineapple well on paper towels; chill. Just before serving,
garnish tart with pineapple and toasted coconut.

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LATTICE-TOP PINEAPPLE TART (Good Housekeeping)
Debby Goldsmith, associate food director, bakes this delicious pineapple tart especially for her father, Del, whose family lived in the Caribbean for many years. Del's sister, Vera, was the original tart maker, but now Goldsmith does the honors. She and her family love it with sliced sharp Cheddar cheese on top.

Cookie Crust
3/4 cup butter (1 1/2 sticks), softened (don't use margarine)
1/3 cup plus 1 teaspoon sugar
1 large egg, beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Pineapple Filling
1 can (20 ounces) crushed pineapple in unsweetened pineapple juice
1/3 cup packed light brown sugar
2 tablespoons fresh lemon juice
1 tablespoon butter, softened

1. Prepare Cookie Crust: In large bowl, with mixer at low speed, beat butter and 1/3 cup sugar until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium; beat in all but 1 tablespoon egg (cover and refrigerate remaining egg). Beat in vanilla. With wooden spoon, stir in flour and salt until dough begins to form. With hands, press dough together. Divide dough into 2 pieces,
1 slightly larger than the other. Shape each piece into a disk and wrap each
with plastic wrap; refrigerate 30 minutes or until dough is firm enough to roll.
2. While dough is chilling, prepare Pineapple Filling: In 10-inch skillet, heat pineapple with its juice, brown sugar, and lemon juice to boiling over medium-high heat. Cook, stirring often, until liquid evaporates, about 15 minutes. Stir in butter. Spoon pineapple mixture into medium bowl; cover and refrigerate until cooled.
3. Preheat oven to 375 degrees F. Remove both pieces of dough from
refrigerator. With floured hands, press larger piece of dough into 9-inch round tart pan with removable bottom. Refrigerate 15 minutes.
4. Meanwhile, on lightly floured waxed paper, roll remaining piece of dough into 10-inch round. With pastry wheel or knife, cut dough into ten 3/4-inch-wide strips. Refrigerate strips 15 minutes or until easy to handle.
5. Spread pineapple mixture over dough in tart pan to 1/2 inch from edge. Place 5 strips, about 3/4 inch apart, across tart. Repeat with 5 more strips placed diagonally across first ones, trimming ends, to make a diamond lattice pattern. Press ends to seal. With hands, roll dough trimmings into 1/4-inch-thick ropes. Press ropes around edge of tart to create a finished edge. (If ropes break, just press pieces together.)
6. Mix 1 teaspoon water into reserved egg; use to brush over lattice and edge. Sprinkle lattice and edge with remaining 1 teaspoon sugar. Bake tart 35 to 40 minutes, until crust is golden. Cool tart in pan on wire rack.

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WARM PINEAPPLE TART WITH PINEAPPLE COCONUT SAUCE: From Pastry Chef Mark Hetzel, Four Seasons Resort Maui, Hawaii
Yield: 4 servings
Ingredients:
Sugar 1/4 cup
Extra-large egg yolks 5
Unsweetened coconut milk 1/2 cup
Pineapple, peeled, cored, pureed 1/2 cup
Dark rum 1 Tbsp.
Frozen puff pastry, thawed 2 sheets
Confectioners' sugar 2 Tbsp.
Medium pineapples, peeled, quartered, cored and cut into
1 1/2-x-1/4-in. thick wedges
Fresh mint leaves (optional) garnish

1. Whisk sugar and 4 yolks in small bowl. Gradually whisk in coconut milk and pineapple puree. Pour mixture into heavy saucepan; stir constantly over medium heat until custard thickens and coats back of spoon, about 6 minutes.
2. Strain into bowl. Mix in rum. Cool and set aside. (Can be prepared day ahead, covered and refrigerated. Bring to room temperature before using).
3. Roll each pastry sheet into 13-x-10-in. rectangle. Cut out 2 6-in. rounds from each sheet. Transfer rounds to baking sheets and pierce with fork.
4. Whisk confectioners' sugar with remaining yolk in bowl. Brush over dough. Bake at 325F until golden, about 15 minutes. Cool.
5. Cook pineapple wedges in large, nonstick skillet until golden brown, about 1 minute per side. Arrange fruit atop pastry to cover completely.
6. To serve, transfer tarts to plates. Spoon pineapple-coconut sauce around tarts; garnish with mint, if desired.

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WARM PINEAPPLE TART WITH COCONUT SAUCE
Coconut sauce:
8 large egg yolks
1 cup granulated sugar
1 cup coconut milk (not cream of coconut)
1/2 pineapple, cored and pureed (approximately 1 cup)
2 tablespoons dark rum
Pineapple tart:
One-half 17 1/4-ounce box (one sheet) frozen puff pastry
1/4 cup confectioners' sugar
2 large egg yolks
1/4cup granulated sugar
1 pineapple, cored, thinly sliced and cut in 1/2" wedges

Make the Coconut Sauce:
1.In a medium nonreactive saucepan whisk the yolks and sugar until pale. Slowly whisk in the coconut milk and pineapple puree. Place the saucepan over medium-low heat and continue stirring constantly with a flat-edged wooden spatula. Do not boil. It is done when you can run your finger down the back of the coated spatula and a path remains in the sauce for several seconds.
2.Remove the pan from the heat and immediately strain the sauce through a fine mesh strainer into a metal bowl that is set into a larger bowl filled with ice water. Stir the sauce for 5 told minutes, until cool. Add the rum. Cover with plastic wrap and refrigerate until ready to assemble.
Make the tart:
1.Position a rack in the center of the oven and preheat to 325 F. Line a baking sheet with parchment or waxed paper.
2.Thaw the sheet of puff pastry according to the package directions. Lay the sheet on a lightly floured work surface and roll into a 16" square. Using a 7inch round plate as a guide, cut out four circles with a paring knife. Using a fork, prick the pastry well. Transfer the circles to the prepared baking sheet. Place the baking sheet in the freezer for 10 minutes.
3.Mix the confectioners' sugar and yolks together until smooth. Set aside.
4.Remove the prepared pastry circles from the freezer and brush with the egg mixture. Bake until golden brown, 16 to 18 minutes.
5.In a large nonstick pan, without using any fat, saute the pineapple wedges on high heat. Saute one side only until golden brown. Remove the wedges from the pan and cool.
Assemble the tart:
1.Arrange the pineapple wedges on each circle of dough, fanning them from the rim to the center. Sprinkle each pineapple tart with a tablespoon of granulated sugar. Place in the oven (5 inches from the broiler) and broil for 5 minutes or until golden brown.
2.Ladle some of the sauce on a 10-inch dessert plate. Place the tart on top. Garnish with mint.

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PINEAPPLE TART WITH PINA COLADA SAUCE (www.ajlc.waterloo.on.ca)
Ingredients:
1/2 c Sugar
4 Large egg yolks
3/4 c Canned coconut milk
1 tbsp Rum (opt)
All-purpose flour
4 Puff pastry shells
2 Pineapples,med peeled
Mint sprigs (opt)
STRAWBERRY SAUCE

1. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar, yolks, and 3/4 cup coconut milk. Stir over medium-low heat until mixture thickly coats a metal spoon, about 10 minutes; do not boil. Stir in rum. Let cool. If made ahead, chill airtight up to 1 day. Bring to room temperature; stir. If sauce is too thick to pour, thin with a little coconut milk.
2. On a lightly floured board, roll each pastry shell into a 8" round; trim edges to neaten. Set rounds slightly apart on 2 baking sheets, each 12x15" Bake in a 400'F. oven until golden and crisp, 10-15 minues (in 1 oven, switch pans halfway through baking). Cool pastries on racks. If made ahead, store airtight up to 1 day.
3. Halve pineapples lengthwise; core. Slice crosswise 1/4" thick. Place 1/2 the pineapple on each baking sheet. Place 1 pan about 3" below broiler. When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1 tablespoon sugar. Broil until brown, about 6 minutes. Repeat to broil remaining fruit. If made ahead, let stand up to 2 hours.
4. To present, put 1/2 or 1 pastry (break large bubbles to flatten) on each dinner plate. Fan pineapple equally on pastries; pour coconut sauce around desserts. Spoon dots of strawberry sauce onto coconut sauce. Garnish
with mint.
STRAWBERRY SAUCE: 4 cups sliced strawberries, 1/3 cup honey, 3 tablespoons fresh lemon juice. Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour. Yield: 3 cups.

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PINEAPPLE BARS (pazsaz.com)
(Not a tart, but could be done in a tart pan if you wanted!)
1 1/2 c Sugar
2 Eggs
2 1/2 c Flour
16 oz Can Crushed Pineapple, undrained
1 1/2 ts Baking Soda
1/2 ts Salt
1 ts Vanilla
1 c Chopped Pecans
1 c Shredded Coconut
GLAZE
3/4 c Sugar
1/2 c Butter
1/4 c Milk

Combine 1 1/2 cup sugar, eggs, flour, pineapple, baking soda, salt, and
vanilla. Pat out onto a cookie sheet (shallow, 1 inch deep). Sprinkle with
pecans and coconut. Bake at 350F degrees for 20 to 25 minutes, until
golden brown. Ten minutes before bars are done, boil sugar, butter, and milk
for glaze for 2 minutes. Drizzle upon bars as soon as they come out. Let cool
completely. Cut into bars.

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PINEAPPLE TART: From Daphne in Malaysia
For filling :
1 pineapple - grated and pureed
180g sugar
1 1/1 cm piece cinnamon stick (kayu manis)
1 clove (bunga cengkih)
1 tbsp lemon juice
Bring the pineapple puree and sugar to boil over medium flame. Add the cinnamon stick, clove and lemon juice and let it
simmer for 30 mins or until it thickens.
Pastry :
Sift together;
185g flour
1 tbsp cornflour
1/4 salt
125 butter
25g icing sugar - sifted
1 egg yolk
1/2 tsp vanilla essence
Cream butter, icing, sugar and egg yolk until light. Add vanilla essence. Fold in sifted ingredients. Roll pastry into 1/2 cm thickness. Stamp with a cutter and press the centre to 1/4cm thickness. Add 1 tsp filling in the centre
to 1/4 cm thickens. Decorate the top with criss-cross strips. Bake at 180o to 190o C for 15 to 20 mins or til light brown.

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PINEAPPLE CHIFFON TART: From Marlene Aburn, Peak Crossing State School, Australia
Ingredients: 1 small can crushed pineapple, 1 cup Carnation evaporated
milk (chilled icy cold), 1 lemon jelly, 1 tablespoon lemon juice.
1 x pie shell or biscuit crumb base.

Drain pineapple thoroughly. Place lemon juice and lemon jelly
in a saucepan and heat until dissolved. Allow to get quite cool
- but not set. Whip chilled milk until stiff, add lemon juice & jelly mix and
continue beating until very stiff. Fold in pineapple. Pour into pie shell and decorate edge with whipped cream and crushed nuts.

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ROASTED PINEAPPLE TART WITH BASIL ICE CREAM (godiva.com)
Kataifi disc:
1 lb/454 grams kataifi dough
4 liquid ounces/119 ml clarified butter
1.Separate the kataifi dough and coat lightly with clarified butter. Line the bottoms of twelve 3-inch tartlet pans with a thin layer of dough. Place another pan on top to weigh down the dough.
2.Bake at 300 degrees(F) for 25 minutes or until golden brown.
Roasted pineapple rings:
7 ounces/200 grams granulated sugar
1 vanilla bean, split
1 pineapple, cut into 1/2-inch thick rings
1.Puree the sugar and vanilla bean together. Dredge the pineapple rings in sugar mixture and place on sheet pans lined with parchment.
2.Bake at 250 degrees(F) for 1 1/2 hours or until the pineapple is translucent and sticky.
Phyllo tart shell:
4 sheets phyllo dough (12-inch-by-17-inch)
4 liquid ounces/119 ml clarified butter
1.Spread out 1 sheet of phyllo dough and brush with clarified butter. Place the second sheet on top and butter. Cut into 5-inch discs. Repeat with remaining phyllo dough and butter.
2.Place each disc over a 3-inch tartlet pan. Press the phyllo to line the inside of the shell, then fold the edges in to fill the tart. Place the tartlet pans on a sheet pan, then place another sheet pan on top.
3.Bake at 300 degrees(F) for about 25 minutes or until golden.
Pineapple reduction puree:
2 pineapples, diced
14 ounces/400 grams granulated sugar
2 vanilla beans, split
3 cinnamon sticks

1.Combine all the ingredients and cook over a low flame until translucent and thick. Let cool.
2.Remove the vanilla beans and cinnamon sticks. Puree in a food processor.
Pineapple sabayon:
6 (3.9 ounces/111 grams) large egg yolks
3.5 ounces/ 100 grams granulated sugar
4 liquid ounces/118 ml pineapple reduction puree
16 liquid ounces/474 ml heavy cream, whipped
1.Combine the yolks, sugar and pineapple reduction puree in a medium bowl. Place over a double boiler and whisk until pale and thick, about 8-10 minutes.
2.Remove from heat and whisk in cream. Pass the mixture through a chinois.
3.Allow the sugar to cool for 20 minutes. Peel off the top baking mat. Break the bubble sugar into various shapes and set aside to garnish the dessert.
Pineapple curd:
8 liquid ounces/237 ml pineapple reduction puree
7 ounces/200 grams granulated sugar
8 (14 ounces/397 grams) large eggs
4 (2.6 ounces/74 grams) large egg yolks
12 ounces/340 grams butter
1.Combine the pineapple reduction puree, sugar, eggs and yolks in a medium bowl. Place over a double boiler and whisk until pale and thick, about 10 minutes.
2.Remove from the heat and whisk in the butter. Set aside to cool.
Basil syrup:
6 ounces/170 grams fresh basil
14 ounces/396 grams granulated sugar
8 liquid ounces/237 ml water
4 liquid ounces/118 ml lemon juice
1.Blanch and shock the basil.
2.Combine the sugar, water and lemon juice. Cook until the syrup registers 240 degrees(F) on a candy thermometer (it will NOT form a soft ball).
3.Add the sugar mixture to basil. Puree and pass through a chinois. Allow to cool.
Meringue crumbs:
8 ounces/227 grams blanched almonds
11.5 ounces/327 grams granulated sugar, divided
8 (8.4 ounces/238 ml) large egg whites
1.Puree the almonds with 8 ounces/227 grams of the sugar in a food processor.
2.In an electric mixer whisk the whites to firm peaks. Add the remaining sugar and whisk until smooth. Fold in the dry ingredients.
3.Spread the meringue on two parchment-lined half sheet pans. Bake at 250 degrees(F) for about 45 minutes or until golden and dry. Let cool and crush into crumbs.
Basil ice cream:
4 ounces/113 grams fresh basil
5.3 ounces/150 grams granulated sugar
32 liquid ounces/946 ml half-and-half
6 (3.9 ounces/111 grams) large egg yolks
1.Blanch and puree the basil leaves.
2.Combine the sugar and half-and-half in a saucepan and bring to a boil. Temper in the yolks and cook until the mixture coats the back of a spoon. Add the basil and pass the mixture through a chinois. Cool in an ice bath.
3.Process in an ice cream machine according to the manufacturer's instructions.
Assembly:
1.Sauce a plate with sabayon in the center and dots of basil syrup around it. Place a pineapple ring in the center of the plate.
2.Form the ice cream into 2-inch discs and coat the outside with meringue crumbs. Place on top of the pineapple.
3.Place each phyllo shell upside-down in a 3-inch ring mold. Cover with a 1/2-inch layer of pineapple reduction puree and let set. Remove the ring molds.
4.Place a phyllo shell with the puree on top of the ice cream and top with a kataifi disc. Pipe some pineapple curd on top.