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Pineapple and pink peppercorn frangipane tart

Name: Pineapple and pink peppercorn frangipane tart
Prep time: 30 min
Cook time: PT55-60M
Total time: 1 h 25 min
Yield: Serves 6-8
Ingredients: For the pastry; 250g plain flour; ½ tsp fine salt; 125g unsalted butter, chilled and cubed, plus extra to grease; 1 medium free-range egg; For the filling; 125g soft unsalted butter; 125g light brown soft sugar; 1 medium free-range egg; 125g ground almonds; Finely grated zest 1 lime; 1½ tsp pink peppercorns, crushed; 150g pineapple, cored, sliced and roughly chopped; Specialist kit; 23cm fluted tart tin with a removable base

By: Pollyanna Coupland
Food producer, delicious.

Published: 29 Mar 23
Updated: 18 Mar 24

Pineapple and pink peppercorn frangipane tart

We’ve given the traditional frangipane tart a modern makeover with tropical pineapple and punchily floral pink peppercorns.

For something more trad, try pineapple upside-down cake.

Easy
April 2023

Test kitchen approved

Serves 6-8
Hands-on time 30 min, plus resting. Oven time 55-60 min

We’ve given the traditional frangipane tart a modern makeover with tropical pineapple and punchily floral pink peppercorns.

For something more trad, try pineapple upside-down cake.

Vegetarian recipes

Nutrition: Per serving (for 8)

Calories: 535kcals
Fat: 36.3g (17.5g saturated)
Protein: 9.3g
Carbohydrates: 42.2g (17.9g sugars)
Fibre: 1.6g
Salt: 0.3g

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Ingredients

For the pastry

250g plain flour
½ tsp fine salt
125g unsalted butter, chilled and cubed, plus extra to grease
1 medium free-range egg

For the filling

125g soft unsalted butter
125g light brown soft sugar
1 medium free-range egg
125g ground almonds
Finely grated zest 1 lime
1½ tsp pink peppercorns, crushed
150g pineapple, cored, sliced and roughly chopped

Specialist kit

23cm fluted tart tin with a removable base

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Method

To make the pastry, put the flour, salt and butter in a food processor and whizz until you have a sandy texture. Add the egg and whizz again until it comes together as a dough, adding a splash of cold water if needed. Tip out onto a clean surface and bring together into a ball, but don’t overwork. Flatten the ball into a disc, then wrap and rest in the fridge for an hour.
Grease the tart tin and roll out the pastry between 2 sheets of baking paper. Transfer the pastry to the tart case, leaving at least a 2cm overhang all the way round, then prick all over with a fork and put back in the fridge to rest for 30 minutes.
Heat the oven to 160ºC fan/ gas 4 and line the pastry with a sheet of foil, moulding it to the exact shape of the tin. Fill with baking beans or uncooked rice and bake for 15 minutes, then remove the beans/rice and foil
and bake for a further 5 minutes. Once cooled slightly, use a small serrated knife to carefully carve off the pastry overhang.

To make the filling, beat the butter and sugar in a bowl until light and creamy, then stir in the egg, followed by the ground almonds, half the lime zest and two thirds of the peppercorns. Pour the mixture into the tart case and smooth out with a spatula until level. Arrange the pineapple on top, sprinkle with the remaining peppercorns and bake for 35-40 minutes. Leave to cool and set for 10 minutes before sprinkling with the remaining lime zest and slicing.