Pineapple with Hummingbird
Johann Christof Volckamer
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Caramelized Pineapple and Frangipane Tart

"My tongue is smiling."
~ Abigail Trillin

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Monday, August 21, 2000

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Caramelized Pineapple and Frangipane Tart
Gourmet January 1992

 
Gourmet

Pâte brisée
Raw rice for weighting the shell
3/4 cup blanched almonds
1/2 cup granulated sugar
1 stick (1/2 cup) unsalted butter, softened
1 large egg
3/4 teaspoon almond extract
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1 pineapple (about 4 pounds), peeled, cored, cut into 1/2-inch-thick rings,
and the rings halved
2 tablespoons dark rum

Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch round tart pan with a removable fluted rim. Prick the bottom of the shell with a fork and chill the shell for 30 minutes. Line the shell with foil, fill the foil with the rice, and bake the shell in the bottom third of a preheated 37degree F. oven for 15 minutes. Remove the rice and foil carefully and let the shell cool in the pan on a rack.
In a food processor grind the almonds fine with 1/4 cup of the granulated sugar. In a bowl cream 6 tablespoons of the butter with the remaining 1/4 cup granulated sugar and beat in the egg, almond mixture, almond extract, flour and salt. Spread the mixture evenly on the bottom of the shell and
bake the tart in the bottom third of the preheated 375-degree F. oven for
15 minutes.
In a large skillet melt the remaining 2 tablespoons butter with the brown sugar, stirring until the mixture is smooth, and in it cook the pineapple slices, in batches if necessary, covered, over moderate heat, turning them once carefully, for 8 minutes. Transfer the pineapple slices with a slotted spatula to the tart, arranging them decoratively. Add the rum to the skillet and boil the mixture until it thickens slightly. Brush the pineapple slices with the glaze and bake the tart in the bottom of the preheated 375-degree F. oven for 15
to 20 minutes, or until the crust is golden and the pineapple is tender. Let
the tart cool in the pan on a rack and remove the rim carefully.
 

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