Ginger-Pineapple Tart

Name: Ginger-Pineapple Tart
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 250 g Flour; 1 pinch Salt; 100 g Sugar; 175 g Butter; 1 egg (size M); 1 (approx. 1 kg) Pineapple; 50 g Cane sugar; 20 g fresh ginger; 2 TABLESPOONS Coconut flake; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

250 g Flour
1 pinch Salt
100 g Sugar
175 g Butter
1 egg (size M)
1 (approx. 1 kg) Pineapple
50 g Cane sugar
20 g fresh ginger
2 TABLESPOONS Coconut flake
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Mix flour, salt and sugar. Add 125 g butter in flakes. Grate everything between your hands until you get a sandy dough. Press a depression into the dough. Whisk the egg, add it and process quickly. Wrap in foil and chill for about 1 hour
2
Peel the pineapple, cut it in half lengthwise, remove the woody core and cut the pineapple into slices. Heat 50 g butter and cane sugar in a pan and fry the pineapple for about 10 minutes. Peel ginger, grate finely and add to the pineapple
3
Wrap a springform pan (20 cm Ø) possibly from the outside with aluminium foil. Fill in the ginger-pineapple. Roll out the dough between two layers of baking paper to a circle (approx. 22 cm Ø). Prick with a fork. Place the rolled out dough over the ginger-pineapple and put the edges of the dough into the tin
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. After baking, let the tart cool down for about 5 minutes. Turn out onto a plate and sprinkle with grated coconut. Serve warm or lukewarm
5
Waiting time approx. 1 hour