Almond Pineapple Tart

Almond Pineapple Tart

Today is the 22nd day of Ramadan and I bet you in Malaysia, all shopping centers are having sales, right? Well, in Kuwait none of the shops are on SALE… well, I guess the shop owners know that the Kuwaitis are rich and regardless of SALE or not, they will definitely gonna buy stuff for Eid… so, next time if you want to buy clothes or anything for Eid, buy them during the SUMMER sale which probably starts somewhere in June… and they are really cheap, it can go up to 75% off… real bargain!
As Eid is approaching, I guess everyone is busy … baking cookies,  cleaning house, going shopping, etc etc …. well, regardless of whatever things that we are busy doing, I hope everybody will remember to take  the full   advantage of the last 10 days of Ramadan. Though all parts of Ramadan are full of blessings and rewards, its last ten days hold a special status…. and the Laylatul-Qadr is found in these 10 nights.  It is the greatest night of the year like the Day of  ‘ Arafah ‘ is the greatest day of the year.

Great pastry

OK… back to the recipe for today…. Almond Pineapple Tart….I took the recipe  from Rima… thanks a lot Ma’am!  This tart is marvelous, the pastry is so soft and melt in your mouth…. definitely worth keeping. Here is the recipe!
Ingredients:
Dough:
  • 100g unsalted butter ( I used 180g unsalted butter)
  • 80g margarine ( I omitted this)
  • 30g powdered sugar
  • 2 egg yolks
  • 240g  flour
  • 1/2 tsp salt
  • 50g ground almonds
  • 1/4 tsp of vanilla powder (added as per Rima’s suggestion)

Filling:

  • 500g grated pineapple
  • 1 stick cinnamon (omitted)
  • 1/2 tsp salt
  • 175g sugar

Topping:

  • 1 egg yolk beaten with 1/2 tbsp water
  • chopped almonds (omitted)

Method:

Dough:

Beat butter, margarine, powdered sugar, and egg yolks at medium speed until well blended (2 minutes). Add in sifted flour, salt and ground almonds.

Filling:

Grated ripe pineapple. In a skillet or non-aluminum saucepan, add grated pineapple and cinnamon.. cook over medium heat till juice dries. Do not forget to keep on stirring. Add salt and sugar. Cook and stir until thick and not sticky… chill. Once chilled, take a little of pineapple jam and shape it longish about 1cm in diameter, 5cm long.

Pineapple Tart:

  1. Preheat oven to 160 degrees. Take half the dough… Roll between two sheets of baking paper until 2 mm thick. Cut a square about the size of 5×4 cm. Place 1 part pineapple jam on a piece of skin dough, roll. Place on a buttered baking sheet.
  2. Bake for 20 minutes.. remove from oven, spread egg yolk mixture and sprinkle with chopped almonds.Place pan back into the oven, bake for a further 10 minutes- (i remove from the oven after 20 minutes as it is already golden)
  3. Remove and cool on wire rack.

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