Pineapple And Almond Tart |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Once again: pastry is a bore. Cheat! Ingredients:
1 pastry case |
1 can pineapple |
200 grs sugar |
100 grs butter |
100 grs fine ground almonds |
0.1 litre cream |
2 eggs |
3 tbsp dark rhum |
Directions:
1. Line a tart tin with the pastry, and line again with foil.
2. Bake blind for about 10 minutes in moderate oven.
3. Remove the foil and bake for a further 5 minutes.
4. In the meantime, drain the pineapple and cut in small pieces.
5. Melt the butter in low heat.
6. Add half the sugar .
7. Before it starts gaining colour add the pineapple and cook until lightly caramelised.
8. Let it cool and spread on the pastry case.
9. Whisk the eggs with the rest of the sugar until fluffy.
10. Add the almonds, the rhum and cream.
11. Pour over the pineapple.
12. Bake for about 20 minutes.
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