TARTE AU VINAIGRE A L’ANANAS
Makes 6 tarts
PÂTE SUCRÉE
75 g butter at room temperature
50g confectioners sugar
1/2 egg
15g almond flour
125g all purpose flour
1/2 tsp. salt
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough and line six 12cm caisson tart rings with the pastry. Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and preface the tart shells for about 8-10 minutes, until pale golden, remove from the oven and leave to cool on a wire rack.
PINEAPPLE VINEGAR CUSTARD
275g eggs (about 5 eggs)
1 egg yolk
200g granulated sugar
180ml heavy cream
150ml pineapple vinegar
Pinch of salt
Stir together eggs, yolk and sugar until sugar is completely dissolved. Leave for 30 minutes while roasting the pineapple. Gently stir in the heavy cream followed by the pineapple vinegar and season with a pinch of salt. Skim off any foam on the surface of the custard.
BERGAMOT OLIVE OIL ROASTED PINEAPPLE
1 medium sized pineapple
3 Tbsp. Bergamot olive oil
6 Tbsp. brown sugar
1 Tbsp. pineapple vinegar
Preheat the oven to 175C. Cut the ends off the pineapple and carefully slice the skin off and remove the “eyes”. Quarter pineapple and remove the stem in the center. Place the plneapples in a baking tray, mix sugar, olive oil and a pinch of salt and pour over the pineapple.
Roast for 30 minutes, until the pineapple is just tender, basting every 10 minutes with the syrup. Remove from the oven and leave to cool.
Turn oven heat down to 140C.
Cut pineapple into roughly 0,5×0,5cm cubes. Place in a single layer on the bottom of the tart shells, gently pour over the custard and bake in the oven for 10-15 minutes, until the custard is just set, but there’s a soft wobble in the center. Remove from the oven and cool completely. Sprinkle with icing sugar and serve at room temperature.