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) 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.
(from François Payard’s Simply Sensational Desserts)
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.
That is it? I had to look a second time to make sure I wasn’t skipping part of the recipe.What a wonderfully simple dessert. Thank you so much for the recipe.
I know, Karen, it’s amazingly simple! And Payard’s pâte sucreé (linked above) is probably the easiest one I’ve ever worked with.
Here’s one for y’all, my Southern friends. I’m making my epically delicious buttermilk fried chicken for a “southern” dinner on Weds. night. (Yeah, we do those.) Do you have a killer mint julep recipe to go with?
You’ve asked the wrong folks as I loathe all brown goods and Steve is one of those who believes in diluting his bourbon only with ice! But this one from the Seelbach Hotel Bar is probably as good as any: http://epi.us/841AeN
Plus, the link has the added benefit of providing a version of this famous Kentucky story: “Henry Watterson, the Pulitzer Prize-winning editor of The Louisville Courier-Journal, whose famous recipe for the Julep still speaks to the old-fashioned Kentuckian desire for unblemished bourbon, says: ‘Pluck the mint gently from its bed, just as the dew of the evening is about to form upon it. Prepare the simple syrup and measure out a half-tumbler of whiskey. Pour the whiskey into a well-frosted silver cup, throw the other ingredients away and drink the whiskey.'”
Hope you have a great dinner, and do report back about how the cocktails turn out!
You’re always good for a great anecdote, if not a personal recommendation. ; )
I too was amazed to see that the tart was so simple. It looks absolutely amazing. I want some now!
Well you, the lucky New Yorker, don’t even have to bake it: just head to Payard tomorrow and see if they have some!
That’s true. Hard to justify though paying more for a slice from Payard when I can make a whole gluttonous pie for!
Yergh! That last comment wasn’t very good English was it? Brain fried today! Too hot!
Excellent point! Now say it in Spanish (just teasing).
Or as they say in Spanish: Ha ha!
I too love how simple this looks. Simply perfect.
Thanks, Greg. Got some more of that pineapple stowed away?
Nice! The cat too.
Thanks, Rosemary. That cat is one of two reasons why my flower arrangements usually are relegated to the fireplace mantel. Actually, his brother is even more destructive…
That’s a fantastic looking pie, Michelle. I love the idea 😀
Thanks—and very frugal when one has a huge cache of coconut in the freezer!
Very nice recipe, which I shall be making this weekend.
Thanks, Roger. I’d made it years ago but completely forgotten about it. That’s why it’s good to pull those books off the shelves now and then.
Love the cat, love the recipe, and right now will admit to loving the song too!
Muchas gracias! I will always hate the song, and I was really interested to read that the guy who wrote/sang it hated it too (all the way to the bank, I guess).
So that’s a stock photo cat and not your own?
Cool pie, however.
Ha! No, for sure, he’s one of our own. Well, at least as much as a cat can be…
Awesome! I love neato cats.
I read the words “pina colada” and that song immediately crept into my brain (assaulted more like). This looks TASTY. Also: VERY nice cat. And on the subject of pina coladas, have you tried adding a dash of rum to the tart? Or would it curdle the eggs?
Thanks, Susan. I bet rum would work fine. It’s just that I like rum about as much as I like that song!
This pie will be made this weekend in my kitchen. I have a pineapple staring me down just waiting for this…thank you!
Perfect! Let me know how it turns out.
This looks delicious and pretty simple. And I love that you used the phrase “pâte sucreé”…it reminds me of living in France where you could buy good, premade pâtes sucreés in the grocery stores. 🙂
Funny that you say that, Mindy, as last time we were in France I looked everywhere in a (crappy) grocery for some sort of premade pie crust. I knew that they had to be somewhere, but I guess I was probably too intimidated to ask someone. Or what I should say is: I was too afraid they’d answer and I’d have no idea what they said!
This looks and sounds great! I’m going to save this recipe as a reward for when I can fit back into a L biking jersey (instead of an XL). We have a good friend who worked (baking) at the Payard Bakery in NYC for several years. She considered it quite an education. Nice post. Ken
Thanks much. And congrats on that biking jersey!
Wouldn’t mind a piece or 2 of this beauty! Absolutely adore it 😀
Choc Chip Uru
And it’s so easy, you have no excuse not to!