Coconut-Pineapple Tart
One can never have too many desserts for the natural pairing of coconut and pineapple!
Servings: 10
Ingredients
For the Tart Dough
- 1 ½ cups unbleached all-purpose flour
- ½ cup confectioners' sugar
- ¼ teaspoon kosher salt
- 9 tablespoons (4 ½ ounces) unsalted butter, cold and cut into small cubes
- 1 extra-large egg
For the Filling
- ½ cup 85 grams diced fresh pineapple or canned, drained
- 7 tablespoons (3 ½ ounces) unsalted butter, softened
- ¾ cup granulated sugar
- 2 ½ cups (200 grams)sweetened shredded coconut, chopped
- 2 extra-large eggs
- Pinch of kosher salt
- 1 tablespoon Rum light or dark (optional)
- Confectioners' sugar for dusting
Instructions
For the Tart Dough
- In the bowl of a food processor, add the flour, sugar, and salt. Pulse until combined. Scatter the butter pieces over the flour. Process in short bursts until the butter is the size of peas. Add the egg and process in long pulses (about 5-7 seconds long) until the dough has started to clump. Place a piece of plastic wrap on the counter and dump the dough onto the surface. Using the plastic wrap and the back of your hands, gently press the dough into a disk. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Remove the dough from the refrigerator. If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking. Roll up the dough around the rolling pin and gently unroll it over a 9 ½-inch tart pan with a removable bottom. Fit the dough into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough.
- Scatter the pineapple pieces over the bottom of the tart shell, generously pressing them into the dough. Transfer the tart onto a rimmed baking sheet and place in the freezer for 15 minutes.
For the Filling
- Preheat the oven to 350ºF.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well blended, about 1 minute. Beat in the coconut and then the eggs, one at a time, mixing well after each addition. Add the salt and rum and beat until blended. Remove the tart from the freezer and spread the filling evenly over the pineapple.
- Bake the tart for 50-55 minutes until the top is deep golden brown and the center of the tart is set. Cool the tart completely on a wire rack. Dust the tart with confectioners' sugar before serving. If not serving immediately, refrigerate the tart then bring to room temperature before serving. Enjoy!
Notes
Tip:
If you omit the rum in the filling, you can add 1 teaspoon of rum extract for added flavor.
Make ahead:
Tart dough can be made, wrapped in plastic, placed in a freezer-safe bag, and frozen for up to 3 months. Allow the dough to thaw in the refrigerator before proceeding with the recipe.
To store:
Tart should be covered and refrigerated for up to 3 days. Bring to room temperature before serving.
Nutrition
Calories: 349kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 139mg | Potassium: 127mg | Fiber: 3g | Sugar: 31g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
