Pineapple/Lime Tart
An Odd Combination
About four years ago I entered an online dessert cookng contest and came up with this Pineapple/Lime Tart.
I decided almost immediately on a lemon or lime tart in order to keep the sweetness down, but traditionally tarts display fruit on top and I didn't want to take the time to candy slices of lemon or lime. That meant the citrus had to go in the filling. Which brought up another constraint — I refused to use crème anglaise as the filling. Clichés become such by being overused. Crème anglaise is an overused cliché.
For the filling I decided on something cheesecake-like because it would support and moderate the citrus flavor. Then I went back to thinking about the topping and decided pineapple would combine nicely with lime.
The last order of business was the pastry itself. For some reason puff pastry seemed, without question, the proper base. So I didn't question.
Try this Pineapple/Lime Tart with...
Beef Stroganoff
Lamb Steak with Gremolata
Saltimbocca
About four years ago I entered an online dessert cookng contest and came up with this Pineapple/Lime Tart.
I decided almost immediately on a lemon or lime tart in order to keep the sweetness down, but traditionally tarts display fruit on top and I didn't want to take the time to candy slices of lemon or lime. That meant the citrus had to go in the filling. Which brought up another constraint — I refused to use crème anglaise as the filling. Clichés become such by being overused. Crème anglaise is an overused cliché.
For the filling I decided on something cheesecake-like because it would support and moderate the citrus flavor. Then I went back to thinking about the topping and decided pineapple would combine nicely with lime.
The last order of business was the pastry itself. For some reason puff pastry seemed, without question, the proper base. So I didn't question.
Pineapple/Lime Tart
8 oz mascarpone
3 oz cream cheese — room temperature
1 egg
1/4 c lime juice
1 tbsp lime zest
1/4 c sugar
1/4 tsp vanilla extract
12 oz peeled and cored fresh pineapple
2 sheets puff pastry
3 oz pineapple juice
1 tsp corn starch
Heat oven to 425F.
In a bowl, thoroughly mix first seven ingredients.
Slice pineapple into 1/4" rings and cut each ring in half.
Unfold pastry and place on parchment paper on cookie sheets. Dock center of sheets, leaving a 1/2" border. Spread filling on pastry sheets leaving border uncovered. Arrange pineapple slices, interlocking half rings in a chain-like pattern.
Bake on middle rack for 20 to 25 minutes until edges are puffed and brown.
Meanwhile, simmer pineapple juice until reduced by half. Combine corn starch with a couple of tablespoons of cold water and stir into pineapple juice to thicken. Brush glaze on tarts after removing from oven.
Try this Pineapple/Lime Tart with...
Beef Stroganoff
Lamb Steak with Gremolata
Saltimbocca
Technorati: Food | recipe | kevin d weeks | seriously good | dessert | tart
Labels: desserts
5 Comments:
Excellent combination! I particularly like the mascarpone instead of tons of cream cheese or ricotta as a base. This would have been perfect for my BBQ dinner the other night: Bourbon Baby Backs, Fresh Corn and Grilled Romaine. I think this tart tart would have topped everything off perfectly!
Donna,
Sounds like a it would have been a good match.
Sounds delicious. One term I'm not familiar with: "dock center of the sheets"? How do I do this? I'd like to try this one day but I have to understand the recipe!
Love your recipes, especially the sandwiches. Thank you for all the work you put into your blog.
Anon,
"Docking" is using a fork to poke holes in the pastry (like the holes in saltine crackers). This keeps it from puffing up too much.
I agree-
A delightful flavor combination.
Tropical, elegant.
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