Lattice Topped Vanilla Bean Pineapple Tart Recipes

LATTICE-TOPPED VANILLA BEAN PINEAPPLE TART

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.

PINEAPPLE TARTS

Steps:

• For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
• For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
• Preheat oven to 350°F (180°C).
• Lightly spray 2 mini-muffin tins with cooking spray.
• Mix yolk and water together to make a wash.
• Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.

VANILLA BEAN-PINEAPPLE TART

Steps:

• Make the crust: Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Drizzle with the ice water, and pulse until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour or up to 3 days.
• On a lightly floured surface, roll out each disk of dough to a 12-by-9-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined rimmed baking sheet, and refrigerate or freeze until firm, 30 minutes. Fit other rectangle into an 11-by-8-inch rectangular tart pan with a removable bottom. Trim dough flush with rim. Refrigerate until ready to use.
• Make the lattice: Using a clean ruler as a guide, cut chilled rectangle into eighteen 1/2-inch-wide strips with a sharp knife or pastry wheel. Lay 9 strips of dough on another parchment-lined baking sheet in pairs of parallel lines slightly longer than tart pan. Starting in center, weave 1 new strip under and over strips on baking sheet. Weave a second strip 1/4 inch away, this time over, then under. Repeat, weaving pairs of strips across half of tart, spacing pairs 1 inch apart. (If strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining strips to form lattice pattern. Freeze until ready to use.
• Make the filling: Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large sauté 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 liquid has evaporated, about 20 minutes. Let cool in pan. Discard vanilla pod.
• Spread pineapple mixture evenly in shell. Combine yolk and cream, and brush along top edges of tart. Carefully slide frozen lattice onto tart, centering it; press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate or freeze, uncovered, until firm, about 30 minutes.
• Preheat oven to 400°F. Transfer tart to a rimmed baking sheet. Bake 15 minutes. Reduce heat to 375°F, and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. (If crust browns too quickly, tent with foil.) Let cool completely in pan on a wire rack.