Pineapple frangipane puff pastry tarts
- August 2023
- Makes 12
- Hands-on time 40 min, plus chilling, oven time 25 min
If you’re looking for an easy but impressive dessert, these pineapple frangipane puff pastry tarts tick the box. They’re a pudding that most people won’t have tried, and the almond and coconut frangipane on top of crisp puff pastry is a thing of wonder.
Tarunima Sinha is a self-taught baker and founder of My Little Cake Tin. In 2019, she was featured in The Observer Top 50 Things in Food by Observer Food Monthly. Her cakes are known for their unique flavours and colourful designs.
Tarunima says: “Served warm with ice cream, this makes a delicious dessert, though it sits perfectly on a breakfast spread or is good for picnics. You can make the frangipane and pineapple compote a couple of days in advance and store in the fridge for ease of assembly on the day.”
- 32g (16g saturated)
- 54g (34g sugars)
- 2 x 320g sheets all-butter ready-rolled puff pastry
- 1 medium free-range egg
- ½ medium pineapple, peeled, cored and sliced into thin 5mm half-moons
- 50g golden caster sugar
- For the compote
- 1½ medium pineapples, peeled, cored and finely chopped
- Finely grated zest and juice 2 limes
- 75g golden caster sugar
- 1 tsp sea salt
- 2 tsp cornflour
For the frangipane
- 65g ground almonds
- 65g ground pistachios (see Know-how), plus extra to sprinkle
- 125g unsalted butter, at room temperature
- 125g golden caster sugar
- 2 medium free-range eggs, at room temperature
- 25g plain flour
- ¼ tsp sea salt
- 1 tsp vanilla bean paste
- 65g desiccated coconut
- To make the pineapple compote, put the chopped pineapple, lime juice, sugar and salt in a medium saucepan. Cook over a medium heat until the pineapple has softened (about 10-12 minutes). In a small bowl, mix the cornflour with 1 tbsp water, then tip this into the pan and cook for a further 2-3 minutes. Remove from the heat, add the lime zest and let it cool completely.
- Meanwhile, to make the frangipane, put all the ingredients in a bowl. Using an electric whisk, beat the ingredients for 2-3 minutes until well combined. Chill until needed.
- Line a baking tray with baking paper. Unroll each sheet of pastry and cut into 6 equal rectangles using a sharp knife, to give you 12 in total. Score a 1cm border around the edge of each rectangle, being careful not to cut all the way through. Prick the centre of the pastry rectangles with a fork in a few places. Lay each rectangle on the lined baking tray and put in the freezer for 20-25 minutes or in the fridge for 1 hour to chill it well before baking – this helps to prevent the pastry shrinking.
- Heat the oven to 170°C fan/gas 5. Crack the egg into a small bowl and beat it lightly with 1 tbsp water. Once the pastry rectangles are chilled, brush the 1cm border of each rectangle with the egg wash. Bake for 10 minutes. Press the centre of each pastry down with a spoon if it has puffed up and set aside to cool for 5-10 minutes.
- Spread 1-2 tbsp of the frangipane mixture inside the border of each rectangle. Top it with a layer of the pineapple compote and 3 pineapple slices. Sprinkle the sugar over the tarts and bake for 20-25 minutes or until golden and crisp and the frangipane has cooked through. Allow to cool a little on the trays, then serve with a sprinkling of chopped pistachios.
Usually making frangipane starts with beating butter and sugar and a slightly longer method. However, I find this all-in-one method works perfectly and gives good results. The trick to remember is to have the butter and eggs at room temperature.
You can prepare the frangipane and store it for up to 3 days in an airtight container in the fridge. You can also freeze the finished pastries whole and reheat them from frozen in the oven.
Make the ground pistachios by whizzing whole nuts in a food processor until fine.
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