Pineapple frangipane puff pastry tarts
- Published: 16 Aug 23
- Updated: 25 Mar 24
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.”
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Makes 12 -
Hands-on time 40 min, plus chilling, oven time 25 min
Nutrition
- Calories
- 555kcals
- Fat
- 32g (16g saturated)
- Protein
- 8.2g
- Carbohydrates
- 54g (34g sugars)
- Fibre
- 5.2g
- Salt
- 0.9g
delicious. tips
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.