FOR THE DOUGH
1 c + 2 tablespoons all purpose
-flour
2 ts Sugar
1/2 ts Salt
5 tb Chilled butter cut into
-1/2-inch pieces
2 1/2 tb Ice water; up to 3
-FOR THE TART-
2 Pineapples; (5 pounds each)
3 tb Softened unsalted butter
1/2 c Dark brown sugar
TO MAKE THE DOUGH: In a food processor combine the flour, sugar and
salt. Add the butter and pulse the machine for 15 seconds or until
the butter is cut into the flour.
Add the ice water and pulse the machine until the dough just comes
together; don’t overprocess the dough. On a lightly floured board,
pat the dough into a 6 x 1/2-inch disk and wrap in plastic wrap.
Refrigerate for at least 2 hours.
TO MAKE THE TART: While the dough is resting, preheat the oven to
450 F. Cut the pineapples in half, lengthwise, then half again and
remove the core. Cut the pineapple quarters away from the skin and
cut them into 1/2-inch slices. Set the slices on a non-stick baking
pan and roast the pineapples for 20 minutes. Drain the pineapple,
then set it on paper towels to absorb any excess moisture.
Remove the dough from the refrigerator. Lavishly butter the bottom of
a 9-inch x 2-inch glass heat proof pie plate and scatter half of the
sugar on the bottom. Carefully set overlapping pieces of pineapple on
the sugar, in a circular pattern, then top with the remaining
pineapple. Scatter the remaining sugar on top. On a lightly floured
board, roll the dough out into a circle, about 1/8-inch thick. Set
the dough on top of the pineapple and trim the dough to the edges of
the pan. Tuck the edges in around the pineapple. Set the pan on a
larger baking sheet to catch the drippings and bake for 1 hour. If
the dough gets too brown, lightly cover it with foil.
Remove the tart from the oven and cool in the pan for 30 minutes.
Place a platter over the tart and flip it over and out. The pineapple
slices end up on top and the tart is ready to serve.
Yields
1 servings
