On a rainy day with a cloudy sky, I made this pineapple tart for the first time. There’s no need for special reasons, just a craving for something fresh, with a clear fruit flavor and light cream. The combination of vanilla and pineapple felt balanced, not too sweet or heavy. I had no issues with the steps, and it doesn’t require complicated ingredients.
Quick Info
Total time: approx. 3 hours (includes cooling the dough and resting in the fridge)
Preparation time: 45 minutes
Baking time: 25 minutes for the crust, 7 minutes for the pineapple
Servings: 8
Difficulty: medium
Recipe type: homemade dessert, suitable for any time
Ingredients
Dough
200 g all-purpose flour
100 g cold butter
40 ml cold water
2 tablespoons granulated sugar
a pinch of salt
Vanilla cream
3 egg yolks
2 heaping tablespoons granulated sugar
2 tablespoons flour
1 tablespoon cornstarch
500 ml milk
1 vial vanilla essence
Decoration/pineapple
1 pineapple (peeled and sliced thin) or, if needed, canned pineapple
50 g butter
2-3 tablespoons granulated sugar
Preparation method
1. Dough
1. Place the flour in a large bowl. Cut the cold butter into cubes and add it to the flour along with a pinch of salt. Quickly rub the ingredients with your fingers until the mixture becomes crumbly.
2. Add the 2 tablespoons of granulated sugar. Gradually incorporate the cold water and knead until you obtain a smooth dough that doesn’t stick to your hands. If it’s too soft, sprinkle a little flour.
3. Form a ball from the dough, cover it with plastic wrap, and place it in the fridge for an hour.
2. Baking the crust
4. Remove the dough from the fridge and let it sit for 10-15 minutes to reach room temperature, so you can roll it out easily.
5. Sprinkle a little flour on the counter and roll out the dough with a rolling pin into a round sheet of even thickness, about the size of a 26 cm tart pan.
6. Grease the pan with a little butter. Place the dough in the pan and gently press the edges with your fingers, molding it to the shape. Prick the base lightly with a fork.
7. Bake in a preheated oven at 190°C on the middle rack for about 25 minutes, until the crust turns golden. Remove and let it cool.
3. Vanilla cream
8. In a bowl, place the egg yolks and sugar. Whisk until the mixture lightens in color.
9. Add the flour and cornstarch. Mix well.
10. Gradually incorporate the milk to avoid lumps. Pour everything into a small saucepan.
11. Place over low heat and stir constantly with a wooden spoon. When it thickens like pudding, remove from heat. Add the vanilla essence. Stir and immediately cover with plastic wrap (directly on the surface of the cream) to prevent a crust from forming. Let it cool.
4. Pineapple
12. Peel the pineapple and slice it as thinly as possible. Remove the tough core in the center. If using canned pineapple, drain it well and pat it dry.
13. Place the butter in a pan over low heat. Once melted, add the granulated sugar.
14. When the sugar has completely melted, add the pineapple slices to the pan. Let them cook for 6-7 minutes, gently tilting the pan from time to time to coat them in syrup, without using a spoon or other utensils (the slices are fragile).
15. Remove the pan from heat and let the slices cool.
5. Assembly
16. Pour the cooled vanilla cream into the tart shell and level it out.
17. Arrange the pineapple slices on top as neatly as possible, without overcrowding.
18. Refrigerate the tart for at least 2 hours before serving, to set and cool properly.
Why I make the recipe often
It’s simple without complicated steps and doesn’t depend on the season. The crust holds up well when cut, and the flavor is balanced, not overly sweet. It’s perfect when you want a quick dessert to pull from the fridge, with ingredients you often already have.
Tips and variations
Tips
If the dough becomes too sticky while kneading, sprinkle a little more flour.
For the cream, stir constantly over low heat to prevent it from sticking and to keep it smooth.
Don’t force the pineapple slices when placing them in the pan, as they can break easily.
Substitutions
You can use canned pineapple, but drain it well; the flavor will be milder, less tangy.
The cornstarch in the cream can be replaced with flour, but the texture won’t be as smooth.
Variations
Instead of pineapple, you can use slices of peaches or mango.
The vanilla cream can also be flavored with a little lemon zest, to taste.
Serving ideas
A slice of tart can be served plain, cold, or with a sprinkle of powdered sugar on top. It also goes well with a dollop of cold whipped cream on the side.
Frequently asked questions
1. Can I use only flour for the cream, without cornstarch?
Yes, you can, but the final texture will be a bit denser. The cornstarch helps keep it smoother and lighter.
2. If I don’t have a tart pan, can I use a regular baking dish?
You can use a round or square dish if you line it well with butter. However, it’s easier to remove and portion from a tart pan.
3. Do I have to caramelize the pineapple or can I put the fresh slices directly?
You can put them directly if you don’t want to spend time at the stove, but the texture and flavor won’t be the same – caramelizing adds a bit of butter and burnt sugar flavor.
4. Can the cream be made in advance?
Yes, it lasts in the fridge for a day, covered directly with plastic wrap, but don’t leave it uncovered as it will form a crust.
5. Can the tart be frozen?
I do not recommend it – after thawing, the vanilla cream changes texture, as does the crust.
Nutritional values (approximate)
For one serving (1/8 tart): approximately 280-320 kcal.
Carbohydrates: 40-45 g
Proteins: 5 g
Fats: 10-12 g
These are indicative values, depending on the thickness of the crust and how much pineapple you use.
Storage and reheating
The tart should be kept in the fridge, covered, for up to 3 days. Do not reheat; it is served cold. The crust remains crisp for a day or two, after which it softens from the cream but does not become soggy. I do not recommend freezing.
Quick Info
Total time: approx. 3 hours (includes cooling the dough and resting in the fridge)
Preparation time: 45 minutes
Baking time: 25 minutes for the crust, 7 minutes for the pineapple
Servings: 8
Difficulty: medium
Recipe type: homemade dessert, suitable for any time
Ingredients
Dough
200 g all-purpose flour
100 g cold butter
40 ml cold water
2 tablespoons granulated sugar
a pinch of salt
Vanilla cream
3 egg yolks
2 heaping tablespoons granulated sugar
2 tablespoons flour
1 tablespoon cornstarch
500 ml milk
1 vial vanilla essence
Decoration/pineapple
1 pineapple (peeled and sliced thin) or, if needed, canned pineapple
50 g butter
2-3 tablespoons granulated sugar
Preparation method
1. Dough
1. Place the flour in a large bowl. Cut the cold butter into cubes and add it to the flour along with a pinch of salt. Quickly rub the ingredients with your fingers until the mixture becomes crumbly.
2. Add the 2 tablespoons of granulated sugar. Gradually incorporate the cold water and knead until you obtain a smooth dough that doesn’t stick to your hands. If it’s too soft, sprinkle a little flour.
3. Form a ball from the dough, cover it with plastic wrap, and place it in the fridge for an hour.
2. Baking the crust
4. Remove the dough from the fridge and let it sit for 10-15 minutes to reach room temperature, so you can roll it out easily.
5. Sprinkle a little flour on the counter and roll out the dough with a rolling pin into a round sheet of even thickness, about the size of a 26 cm tart pan.
6. Grease the pan with a little butter. Place the dough in the pan and gently press the edges with your fingers, molding it to the shape. Prick the base lightly with a fork.
7. Bake in a preheated oven at 190°C on the middle rack for about 25 minutes, until the crust turns golden. Remove and let it cool.
3. Vanilla cream
8. In a bowl, place the egg yolks and sugar. Whisk until the mixture lightens in color.
9. Add the flour and cornstarch. Mix well.
10. Gradually incorporate the milk to avoid lumps. Pour everything into a small saucepan.
11. Place over low heat and stir constantly with a wooden spoon. When it thickens like pudding, remove from heat. Add the vanilla essence. Stir and immediately cover with plastic wrap (directly on the surface of the cream) to prevent a crust from forming. Let it cool.
4. Pineapple
12. Peel the pineapple and slice it as thinly as possible. Remove the tough core in the center. If using canned pineapple, drain it well and pat it dry.
13. Place the butter in a pan over low heat. Once melted, add the granulated sugar.
14. When the sugar has completely melted, add the pineapple slices to the pan. Let them cook for 6-7 minutes, gently tilting the pan from time to time to coat them in syrup, without using a spoon or other utensils (the slices are fragile).
15. Remove the pan from heat and let the slices cool.
5. Assembly
16. Pour the cooled vanilla cream into the tart shell and level it out.
17. Arrange the pineapple slices on top as neatly as possible, without overcrowding.
18. Refrigerate the tart for at least 2 hours before serving, to set and cool properly.
Why I make the recipe often
It’s simple without complicated steps and doesn’t depend on the season. The crust holds up well when cut, and the flavor is balanced, not overly sweet. It’s perfect when you want a quick dessert to pull from the fridge, with ingredients you often already have.
Tips and variations
Tips
If the dough becomes too sticky while kneading, sprinkle a little more flour.
For the cream, stir constantly over low heat to prevent it from sticking and to keep it smooth.
Don’t force the pineapple slices when placing them in the pan, as they can break easily.
Substitutions
You can use canned pineapple, but drain it well; the flavor will be milder, less tangy.
The cornstarch in the cream can be replaced with flour, but the texture won’t be as smooth.
Variations
Instead of pineapple, you can use slices of peaches or mango.
The vanilla cream can also be flavored with a little lemon zest, to taste.
Serving ideas
A slice of tart can be served plain, cold, or with a sprinkle of powdered sugar on top. It also goes well with a dollop of cold whipped cream on the side.
Frequently asked questions
1. Can I use only flour for the cream, without cornstarch?
Yes, you can, but the final texture will be a bit denser. The cornstarch helps keep it smoother and lighter.
2. If I don’t have a tart pan, can I use a regular baking dish?
You can use a round or square dish if you line it well with butter. However, it’s easier to remove and portion from a tart pan.
3. Do I have to caramelize the pineapple or can I put the fresh slices directly?
You can put them directly if you don’t want to spend time at the stove, but the texture and flavor won’t be the same – caramelizing adds a bit of butter and burnt sugar flavor.
4. Can the cream be made in advance?
Yes, it lasts in the fridge for a day, covered directly with plastic wrap, but don’t leave it uncovered as it will form a crust.
5. Can the tart be frozen?
I do not recommend it – after thawing, the vanilla cream changes texture, as does the crust.
Nutritional values (approximate)
For one serving (1/8 tart): approximately 280-320 kcal.
Carbohydrates: 40-45 g
Proteins: 5 g
Fats: 10-12 g
These are indicative values, depending on the thickness of the crust and how much pineapple you use.
Storage and reheating
The tart should be kept in the fridge, covered, for up to 3 days. Do not reheat; it is served cold. The crust remains crisp for a day or two, after which it softens from the cream but does not become soggy. I do not recommend freezing.