Caramelizing the sugar on yummy tropical fruit brings rich sweetness to this beautiful tart.
Brûléed Pineapple Tart
Makes 1 (9-inch) Tart
Ingredients
- Pastry Crust (recipe follows)
- 5 to 6 pineapple slices (about ⅛ inch thick)
- 2 tablespoons unsalted butter, melted
- ½ cup granulated sugar, divided
- 20 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla bean paste
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 tablespoons cold heavy whipping cream
Pastry Crust
- ½ cup unsalted butter, softened
- ⅓ cup confectioners’ sugar
- ½ teaspoon kosher salt
- 1 large egg, room temperature
- 1¾ cups all-purpose flour
Instructions
- On a lightly floured surface, roll Pastry Crust into a ¼-inch-thick circle (about 12 inches). Carefully transfer to a 9-inch round fluted removable-bottom tart pan, lightly pressing into bottom and up sides of pan. Using a paring knife, trim excess dough. Using a fork, evenly dock bottom of dough. Freeze until firm, at least 30 minutes.
- Preheat oven to 375°.
- Top crust with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until edges are set, about 15 minutes. Carefully remove paper and weights. Bake until surface of crust is dry and lightly browned, 5 to 8 minutes more. Let cool completely in pan. Position oven rack in top third of oven, and increase oven temperature to broil.
- Line a rimmed baking sheet with foil; spray with cooking spray.
- Brush both sides of pineapple slices with melted butter; sprinkle 2 tablespoons granulated sugar all over pineapple. Place on prepared pan.
- Broil until slices are bubbling, tender, and slightly translucent, 10 to 15 minutes, turning slices with a spatula every 3 to 4 minutes. Using a spatula, transfer slices to a wire rack, and place rack on pan. Sprinkle 2 tablespoons granulated sugar over pineapple slices, and broil until sugar is bubbly, brûléed, and caramelized, 3 to 5 minutes more. Let cool enough to handle, about 8 minutes. Reserve 1 ring; cut remaining rings in half.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Add confectioners’ sugar, vanilla bean paste, cinnamon, and allspice; beat until smooth and combined. Gradually add cold cream; scrape bottom and sides of bowl, and beat at medium-high speed until combined. Spoon filling into cooled crust, leveling with a spatula as needed. Freeze for at least 30 minutes.
- Sprinkle remaining ¼ cup granulated sugar over filling. Using a handheld kitchen torch, carefully caramelize sugar. Top with pineapple slices as desired. Serve immediately.
Pastry Crust
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, and beat until combined, stopping to scrape bottom and sides of bowl. With mixer on low speed, gradually add flour, beating until just combined.
- Turn out dough, and shape into a flat disk. Wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight.
