Roasted Pineapple Tart

Roasted Pineapple Tart
Photo by Amy Albert


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


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