Macadamia Pineapple Tart

The weather is warming up and the sun is shining. It’s the perfect time of year to start making delicious tropical foods and desserts. I made a macadamia pineapple tart that will take you right to Hawai’i, even if only through your taste buds. I guess everyone was in a Hawaiian state of mind today, because this tart quickly disappeared. There was none left at the end of our service this morning, and that’s a very good thing. The more everyone else eats, the less I eat. 🙂

Macadamia Pineapple Tart

I made my pate sucre (sugar dough crust) first. I start off with my basic go-to-dough and add about 1/3 cup of powdered sugar as well. Refrigerate the dough for at least an hour before rolling out to fit into the tart pan, then press it firmly into the pan when ready to use it.

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1/3 cup powdered sugar

1 egg

5-6 TBSP heavy whipping cream.

Mix the flour butter, salt and powdered sugar together first in a food processor, then add the egg and the whipping cream and blend again until it all forms into a ball.

When you are ready to make the tart, bring the dough out of the refrigerator, roll out to about 1/4-1/2 inch in thickness and press firmly into a tart pan. Some people bake their dough first and then fill it, but I find it works just as well to bake it all at once, for a bit longer and a slightly lower temperature.

Preheat the oven to 375* F or 191 *C.

3/4 cup coarsely chopped macadamia nuts

1 can crushed pineapple, drained

1/2 cup sugar

1/3 cup melted butter

1/4 cup coffee liqueur or other sweetened liqueur

1/4 tsp salt

3 eggs

1/2 cup coconut

whipped cream for topping, optional

powdered sugar for topping, optional

Beat the eggs, sugar, salt and melted butter together. Add the liqueur and beat again. This time I used some of our cashew liqueur we brought back from Belize.

Evenly spread the macadamia nuts over the bottom of the dough, then cover with the pineapple.

Pour the egg and sugar mixture over the pineapple and make sure it is evenly distributed over the top. Cover with the coconut and place in the oven.

Bake for about 45 minutes or until the filling is set, the coconut is lighted toasted and the crust is lightly golden. Allow the tart to cool completely before removing from the tart pan. Add whipped cream and/or a dusting of powdered sugar if you like before serving. Then watch it disappear. It is definitely a trip to the tropics for your taste buds. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.