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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Sumayya Said
[email protected]These tarts are too sweet for my taste.
Nasibu Mallya
[email protected]I'm not sure if I did something wrong, but my tarts didn't turn out as flaky as I would have liked.
Strickland80 Kids
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort.
abou kamal
[email protected]I'm definitely going to make these tarts again. They're so delicious and they're perfect for any occasion.
Maqsood Rehman
[email protected]These tarts are so pretty! I love the way the lattice top looks.
Albedo Kreideprinz
[email protected]I love that this recipe uses fresh pineapple. It really makes a difference in the flavor of the tarts.
Mwebaza Elizabeth
[email protected]These tarts are so versatile. You can serve them with ice cream, whipped cream, or even just a dollop of yogurt.
Mdshihab Mia
[email protected]I'm not a big fan of pineapple, but I really enjoyed these tarts. The crust is so flaky and the filling is the perfect balance of sweet and tart.
Zulqarnain Chohan
[email protected]These tarts are a bit expensive to make, but they're definitely worth it. They're so delicious and they're perfect for a special occasion.
Pushpa Kamal Giree
[email protected]I'm not a baker, but I was able to make these tarts without any problems. The instructions are very clear and easy to follow.
Mario Mendoza
[email protected]These tarts are perfect for a summer party. They're light and refreshing, and they're always a crowd-pleaser.
Tajudeen Sekinat
[email protected]I love the combination of pineapple and vanilla bean in these tarts. It's so unique and delicious.
Tanjina Akter
[email protected]These tarts are so delicious! The crust is flaky and buttery, and the filling is creamy and flavorful. I highly recommend them.
Kantesh Kumar
[email protected]The lattice top on these tarts is so beautiful! It's a bit tricky to make, but it's definitely worth the effort.
Abraham Forhad
[email protected]I've made these tarts several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Safayat Boy
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion.
Thomas Bateman
[email protected]I'm not a huge fan of pineapple, but I really enjoyed these tarts. The crust is so flaky and the filling is the perfect balance of sweet and tart.
MR Ornub choudury
[email protected]The vanilla bean filling is so delicious and creamy. I could eat it by the spoonful!
Donna David
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved the unique flavor and the beautiful presentation.
Mahitab Dsmp
[email protected]This pineapple tart recipe is a keeper! The lattice top looks so elegant and the vanilla bean filling is wonderfully fragrant. The crust is flaky and buttery, and the tart is the perfect balance of sweet and tangy.