Pineapple tart with cherry ice cream

Ingredients

Directions

1. 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. 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. 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. 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. 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.