A coconut-pineapple tart that sends you on holidays

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.

livres tartes rustiques

Tartes Rustiques by Emilie Franzo

Copyright : Emilie Guelpa

Also discover the prettiest autumnal blackberries and fig tart and a veggie pizza with mirabelles.

INGREDIENTS :

- 1 flaky crust with coconut

- 3 small Victoria pineapples

- 20 g of butter

- 50 g of sugar

- zest of 1 green lemon + 2 tablespoons of juice

- 40 g of grated coconut + 1 handful for the decoration

- 1 egg yolk and brown sugar for the gilding

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