Pineapple tart with cherry ice cream

Name: Pineapple tart with cherry ice cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Flour; 125 g Sugar; 1 pinch Salt; 150 g Butter; 1 egg (size M); 1 (approx. 1 kg) Pineapple; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Mint; 12 (à 60 g) Balls of cherry ice cream; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Flour
125 g Sugar
1 pinch Salt
150 g Butter
1 egg (size M)
1 (approx. 1 kg) Pineapple
2 TABLESPOONS flaked almonds
7-10 Tbsp Mint
12 (à 60 g) Balls of cherry ice cream
7-10 Tbsp Grease

Directions

1
Knead the flour, 25 g sugar, salt, 125 g butter, egg and 2 tablespoons of water into a smooth short pastry. Cover and chill for about 30 minutes. Clean, peel and slice the pineapple.
2
Remove the hard stalk with a cookie cutter. Grease a tart mould (bottom 25 cm Ø; top 28 cm Ø). Spread pineapple slices on the bottom of the dish. Put 100 g sugar and 5 tablespoons of water in a large pan and let it caramelize golden yellow.
3
Remove pan from heat, add 25 g butter and melt while stirring. Pour the hot caramel over the pineapple. Roll out the dough round (28 cm Ø) on a floured work surface. Roll the dough loosely onto the dough roll and roll over the pineapple.
4
Carefully press the protruding edges of the dough downwards into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. In the meantime, roast the almonds in a pan without fat until golden brown, remove.
5
Leave the tart to rest in the mould for 10 minutes, then carefully turn it over onto a cake plate. Sprinkle with flaked almonds. Decorate with mint. Serve each tart with an ice cream scoop.