Vitamin-filled. Tangy. Tropicool all the way. This tart will surely delight foodies on the lookout for an exotic dessert. Easy to make and frankly unmissable.
Preparation 30 minutes - Cooking 40 minutes
For 6 to 8 persons
Peel and slice the pineapples.
Melt the butter in a big pan, add the pineapple slices and sprinkle with sugar.
Pour on the lemon juice and allow to cook on a low flame, 5 minutes on each side.
Once cooked, sprinkle the zest of green lemon.
Preheat the oven to 180 °C. Spread the dough on a sheet of sulfurized paper.
Sprinkle 40 g of powdered coconut on the dough and leave an edge of 4 cm.
Plece on top the pineapple slices then flip over the dough on the garnishing.
Beat the egg yolk, baste the edge with a brush and sprinkle the brown sugar.
Slip the paper on the cooking plaque and bake for 30 minutes.
Sprinkle a handful of grated coconut on the tart.
Taste hot or cold, with a scoop of coconut ice cream.
Tartes Rustiques by Emilie Franzo
Copyright : Emilie Guelpa
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