Friday, April 22, 2011
Pineapple Ginger Slices
If you’re looking for an unusual brunch addition or a light dessert treat, this recipe produces a bright flash of color and a delicious pastry that glistens with fresh pineapple and crystallized ginger. The gentle heat and spice of the ginger pairs so well with the acidity and sweetness of the pineapple, I wonder to myself why I haven’t done this before. Each bite has more than enough goodness to share with others.
The tart dough is a very easy crumble version that requires no rolling or fretting. It’s made quickly in a food processor using just a light touch and then poured into a tart pan and only gently pressed. Layer the top with ripe fruit, bake and you’re set. Couldn’t be easier or more tasty!
- This is similar to the dough I used for my Apple Crumble Tart. You can see how the dough should look from the photo there.
- As the dough bakes, the butter bubbles up a bit but settles into the crust as it cools after baking. Be sure to place your tart pan on a baking sheet lined with parchment.
- For the 1 tablespoon of sugar sprinkled on the finished tart before baking, I used vanilla sugar, which is very easy to produce. I've set aside a jar of sugar to which I add vanilla bean casings after scraping out the seeds used for other purposes. (If they are used for steeping, just wash them after using and let dry first.) Keep adding sugar and casings over time. The casings impart a beautiful vanilla fragrance and flavor.
- If you want to glaze the finished tart, you can warm some apricot jam and brush it on the fruit or make a little bit of simple syrup and add some pineapple juice.
Pineapple Ginger Slices
Makes 9 servings
1 C flour
1/4 C sugar
1/8 t salt
2 1/2 oz (5 T) cold butter, cut into small pieces
1 egg yolk
3 T sour cream
4 slices fresh pineapple, about 1/4" thick
2 T crystallized ginger, finely chopped
1 T sugar
Preheat your oven to 350 degrees. Prepare a baking sheet pan with parchment.
Place the flour, sugar and salt in a food processor and pulse to combine. Add the butter pieces and pulse until the mixture looks like coarse meal, just a few seconds. Mix the egg yolk and sour cream together and add to the food processor. Pulse just a few times. The dough should be very crumbly. Do not overmix. Pour into a large bowl and toss gently with your hands.
Evenly distribute the dough crumbles into a 14” x 4” tart pan or a 9” tart pan. Gently spread an even layer without compressing it too much. Just make sure that the crumbs go to the edges of the pan, the pan bottom is covered and there aren’t any gaping holes. Chill in the refrigerator while you finely chop the crystallized ginger.
Remove from refrigeration and sprinkle the tart dough with the finely chopped ginger. Layer the pineapple pieces on top, overlapping them a bit. Sprinkle with 1 tablespoon of sugar.
Place the tart on a sheet pan lined with parchment and bake for about 40 – 45 minutes or until the crust is browned. Cool completely before removing from the tart pan.