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  • Writer's pictureCakes By Catriona

Pineapple tart

Pineapple Tart - For 10 small tarts

For the Tart base

300g pastry flour

1g vanilla powder (optional)

60g icing sugar

140g margarine

1g salt

20ml Vanilla essence

For the Tart filling

110g of margarine

60g castor sugar

1 egg (replace by 35ml milk for vegetarian version)

100g almond powder

40g flour

50g chopped almonds

1 can of pineapple slices (circularly cut slices - refer photo step 6)

20ml Almond essence

20ml honey

5 cherries

Note: You may use one large tart pan for making one big tart or small tart pans like I did for individual servings .. The ones I used is of the brand "Domedia" which I purchased at Intermart Ebene. Refer photo below:


Step 1 (Tart base) : In a bowl add flour, icing sugar, vanilla powder (optional), salt and mix well together using your hand whisk. Once uniformly mixed, add margarine.

Step 2: Once the margarine is fully combined (uniform yellowish color), add vanilla and knead knead knead until you obtain a non sticky dough as in the image below (right).

Step 3 : Slightly grease your tart pans using your favourite silicon brush . Using your rolling pin, flatten your dough from step 2 to a thickness of about 4mm. Place and gently press your flattened dough in your tart pans as shown below (right).

Note: You may proceed in several instances.

Step 4: Your tart bases are ready to be filled !

Step 5 (Preparing filling): In a bowl, mix your margarine, almond powder, egg (or milk if vergetarian version), castor sugar, almond essence and flour altogether using your hand whisk until you obtain a smooth paste. Your filling is almost ready !

Step 6: Insert about 1 full tablespoon of the filling obtained in the previous step 5 in each and every tart pan. Tap hard on your table several times to allow the filling to spread evenly. Then place one pineapple slice on the filling and press gently.

Step 7: Once all pineapple slices have been added, add some chopped almonds in the middle and outwards of each and every pineapple slice as shown below (right)

Step 8: Bake in a preheated oven (on lowest oven shelf) at 180 degrees Celsius for 30 minutes or until golden brown.

Step 9: Out of oven - Hot hot hot - Allow to cool for 5 minutes before you unmold your tarts and allow them to cool further on your oven wire rack eventually !

Step 10: Glaze your tarts (pineapple slice area) with some honey using your favourite silicon brush. Finally top up with a halved cherry !

Voila !

Hmmmm ...


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