Gourmandistanis are not really fond of either piña coladas or getting caught in the rain. (We’re also really not that fond of the late 1970s, a period we both endured when this horrible song and its dismal disco brethren were about the only things available on local radio.) But we do rather like pie, and this incredibly easy coconut-pineapple confection from François Payard is indeed a tasty piece of tart.
We made one recently to use up some more of our mysterious coconut surplus, and were once again pleased with the sweet, semi-tropical taste. Revisiting this recipe also helped Michelle pick up a handy way to remove a tart ring: place the tart on a smaller surface like a coffee can, and gently press down on the ring until it detaches—much better than her usual practice of balancing a hot tart bottom on her hand. Supposedly the recipe works with canned as well as fresh pineapple, making it a good way to get a fruit tart when no fresh stuff is about.
Now please excuse us—the dunes are calling, and midnight is mere hours away.
(from François Payard’s Simply Sensational Desserts)Unbaked 9″ tart shell filled with Payard’s Sweet Tart Dough or another pâte sucreé 1/2 c. pineapple, finely diced and drained over a colander 7 TB softened butter 1 c. sugar 2-1/2 c. unsweetened shredded coconut 2 large eggs
Preheat oven to 350°.
Scatter pineapple pieces over bottom of tart shell. Gently press pineapple into the dough. Place tart shell in freezer for at least 5 minutes to anchor the fruit.
Beat butter and sugar together until well-blended. Add coconut, then eggs, one at a time, beating well after each addition. Spread filling over pineapple in the tart shell.
Bake on lower rack of oven for 50 to 55 minutes until top is golden brown and filling is set. Cool on a wire rack.