Saturday, June 16, 2012

Tarte à l'Ananas Caramélisé (Caramelized Pineapple Tart) {Côte d'Ivoire}

1 pineapple
1-1/2 C white whole wheat flour
1/2 C chestnut flour
1/2 C powdered sugar
1/2 C (1 stick) butter, room temperature
1/2 C organic granulated sugar
4 T cold water, divided into half
leftover pineapple juice

Make a tart crust by cutting the butter into the flours and powdered sugar. Once you have piece the size of peas, add 2 T cold water and press together into a ball. Wrap in plastic wrap and chill for 30 minutes.

In the meantime, layer sliced, cored pineapple into a round baking dish. Make a caramel with the sugar, 2 T cold water and whatever pineapple juice you managed to save while cutting the pineapple. I ended up witih about 1 teaspoon.

Pour the caramel over the pineapple. Roll out the tart crust and place it over the top of the baking dish. Carefully fold the crust into the pan; remember, you will be inverting it once it's baked.

Preheat the oven to 350 degrees. Bake for 40 minutes, or until the crust is crisp and lightly browned. Let cool in the pan for 15 minutes. Then invert the entire dessert onto a serving dish. Serve warm.

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