Roasted Pineapple Tart

Roasted Pineapple Tart
Photo by Amy Albert


  • 1 Tbs. dark rum
  • ¾ oz. (¼ cup) sliced almonds
  • ½ tsp. table salt
  • ¾ cup plus 2 Tbs. unsifted confectioners’ sugar
  • 8-¾ oz. (1-¾ cups plus 3 Tbs.) unsifted all-purpose flour
  • 3 oz. (6 Tbs.) cream cheese, softened at room temperature
  • 1 Tbs. granulated sugar
  • + 5 more ingredients
    • 2 Tbs. heavy cream
    • Pinch table salt
    • 1 large egg, lightly beaten with ¼ tsp. pure almond extract
    • 5 oz. (10 Tbs.) cold unsalted butter, sliced
    • 1 recipe Roasted Pineapple, cut into chunks

Have ready a 9-inch tart pan with a removable bottom. Process the flour, confectioners’ sugar, almonds, and salt in a food processor just until the nuts are finely ground. Add the butter; process until it disappears into the mixture. With the processor on, add the egg mixture through the feed tub...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network