Nut-Free Pineapple Tart
Brighten your dessert table with this Nut-Free Pineapple Tart, a tropical twist on a classic treat that's perfect for allergy-friendly indulgence. Featuring a buttery homemade crust and a luscious fresh pineapple filling, this tart delivers a perfect balance of sweetness and tang. The filling is made with finely chopped pineapple, brown sugar, and vanilla, offering a natural fruit-forward flavor without nuts, making it safe for those with nut allergies. The crust is flaky yet tender, requiring basic techniques that even beginner bakers can master. Ready in just over an hour, this elegant dessert is ideal for serving at family gatherings, dinner parties, or simply as a midweek pick-me-up. Savor the zesty charm of this nut-free pineapple tart that’s as delicious as it is inclusive!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 1 pinch Salt
- 1 large Egg yolk
- 2 tablespoons Cold water
- 1 medium Fresh pineapple
- 50 grams Brown sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut the unsalted butter into small cubes and add it to the flour mixture.
Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
Add the egg yolk and cold water to the mixture, mixing just until the dough comes together. Be careful not to overmix.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
While the dough chills, prepare the pineapple filling. Peel, core, and finely chop the fresh pineapple.
In a saucepan over medium heat, combine the chopped pineapple, brown sugar, and cornstarch.
Cook the pineapple mixture, stirring frequently, until it thickens and the pineapple softens, about 10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the filling to cool.
After refrigerating, roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the bottom and up the sides of the pan.
Prick the base of the dough with a fork to prevent bubbling.
Bake the tart crust in the preheated oven for 15 minutes until it lightly golden.
Remove the crust from the oven and let it cool slightly before filling.
Pour the cooled pineapple filling into the baked tart crust, spreading it evenly.
Return the filled tart to the oven and bake for an additional 15-20 minutes until the filling sets.
Allow the tart to cool completely in the pan on a wire rack before serving.
Slice and serve the nut-free pineapple tart as a delightful dessert or snack.
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 342.3 g | 124% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 133.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
