Pineapple frangipane puff pastry tarts
These pineapple puff pastry tarts are filled with almond and coconut frangipane on top of crisp puff pastry. Served warm with ice cream, this makes a delicious dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Hand mixer
- Pastry brush
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Kitchen scale
- Refrigerator
- Freezer
Ingredients
- 2 x 320g sheets all-butter ready-rolled puff pastry
- 1 medium free-range egg
- ½ medium pineapple, peeled, cored and sliced into thin 5mm half-moons
- 50g golden caster sugar
- 1½ medium pineapples, peeled, cored and finely chopped
- Finely grated zest and juice 2 limes
- 75g golden caster sugar
- 1 tsp sea salt
- 2 tsp cornflour
- 65g ground almonds
- 65g ground pistachios (see Know-how), plus extra to sprinkle
- 125g unsalted butter, at room temperature
- 125g golden caster sugar
- 2 medium free-range eggs, at room temperature
- 25g plain flour
- ¼ tsp sea salt
- 1 tsp vanilla bean paste
- 65g desiccated coconut
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