Coconut-Pineapple Tart

serves 8-10

For the Tart Dough

1 1/2 cups unbleached all-purpose flour

1/2 cup confectioners' sugar

1/4 teaspoon kosher salt

9 Tablespoons (4 1/2 ounces) unsalted butter, cold and cut into small cubes

1 extra large egg

For the Filling

1/2 cup (85 grams) diced fresh pineapple or canned, drained

7 Tablespoons (3 1/2 ounces) unsalted butter, softened

3/4 cup granulated sugar

2 1/2 cups (200 grams) sweetened shredded coconut, chopped

2 extra large eggs

Pinch of kosher salt

1 Tablespoon Rum, light or dark (optional)

Confectioners' sugar for dusting

For the Tart Dough

In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.  Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses (about 5-7 seconds long) until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over a 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough.  

Scatter the pineapple pieces over the bottom of the tart shell, generously pressing them into the dough. Transfer the tart onto a rimmed baking sheet and place in the freezer for 15 minutes.  

For the Filling

Preheat the oven to 350º F.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well blended, about 1 minute.  Beat in the coconut and then the eggs, one at a time, mixing well after each addition.  Add the salt and rum and beat until blended.  Remove the tart from the freezer and spread the filling evenly over the pineapple.

Bake the tart for 50-55 minutes until the top is deep golden brown and the center of the tart is set.  Cool the tart completely on a wire rack.  Dust the tart with confectioners' sugar before serving.  If not serving immediately, refrigerate the tart then bring to room temperature before serving.  Enjoy! 

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