LATTICE-TOPPED VANILLA BEAN PINEAPPLE TART
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-by-11-inch tart
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll each disk of crostata dough into a 9-by-12-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other rectangle into an 8-by-11-inch fluted rectangular tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
- Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough rectangle into eighteen 1/2-inch-wide strips using a sharp knife or a fluted pastry wheel. Lay 9 strips of dough on another baking sheet in pairs of parallel lines that extend slightly past the length of the tart pan. Starting in the center, weave 1 new strip under and over the strips on the baking sheet. Weave a second strip inch away, this time weaving over then under. Repeat, weaving pairs of strips across half of the tart, spacing pairs 1 inch apart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a lattice pattern. Freeze until ready to use.
- Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all of the liquid has evaporated, about 20 minutes. Remove from heat, and let cool in pan. Discard vanilla pod.
- Remove tart pan from refrigerator. Spread pineapple mixture evenly on dough. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice onto tart, centering it over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
- Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden and filling is bubbling, 40 to 45 minutes. (If crust browns too quickly, tent edges with foil.) Let cool in tart pan on a wire rack. Unmold, and serve immediately.
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Kashan Shoaib
[email protected]I'm not a huge fan of pineapple, but these tarts were still really good. The crust was flaky and the filling was sweet and tangy.
sloth cute
[email protected]These tarts are perfect for a special occasion! They're beautiful and delicious.
Mallery Cruz
[email protected]I had a bit of trouble getting the lattice top to look perfect, but the tarts still tasted great.
Ajayi Praise
[email protected]These tarts were a bit too time-consuming to make, but they were worth it! The end result was delicious.
Kemauri Daniel
[email protected]The tarts were a bit dry, but the flavor was still good. I think I'll try adding some more butter to the crust next time.
Ayden Menzel
[email protected]These tarts were a bit too sweet for my taste, but my family loved them. I think I'll try using less sugar next time.
Rakhmat Gul
[email protected]I followed the recipe exactly and the tarts turned out perfectly! The crust was flaky and the filling was delicious. I'm so glad I tried this recipe.
haidy agustin
[email protected]These tarts were delicious! The crust was flaky and the filling was sweet and tangy. I especially liked the vanilla bean, which added a really nice flavor. I'll definitely be making these again.
Abdul Rehman
[email protected]I made these tarts for a potluck and they were a huge success! Everyone loved them. I especially liked the lattice top, which added a nice touch of elegance. I'll definitely be making these again.
Mommy Gee
[email protected]These tarts were a bit more work to make than I expected, but they were totally worth it! The crust was flaky and the filling was delicious. I'll definitely be making these again for special occasions.
Arhum Asher
[email protected]I'm not usually a fan of pineapple tarts, but I decided to give these a try and I'm glad I did! The vanilla bean adds a really nice flavor to the filling. I also love the lattice top, which makes the tarts look really fancy.
Muhammad Aslam
[email protected]These tarts were a hit at my party! Everyone raved about the flavor and presentation. I'll definitely be making them again.
Emon Ghazi
[email protected]I've always been a fan of pineapple tarts, but this lattice-topped version is next level! The buttery crust and sweet, tangy pineapple filling are a perfect combination. I especially love the lattice top, which adds a touch of elegance to the tarts.