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Title: Warm Pineapple Tart with Coconut Sauce
Categories: Dessert
Yield: 4 Servings
| COCONUT SAUCE | ||
| 8 | lg | Egg yolks |
| 1/2 | Pineapple, cored and | |
| Pureed | ||
| 1 | c | Granulated sugar |
| 1 | c | Coconut milk (not cream of coconut) (approximately 1 cup) |
| 2 | tb | Dark rum |
| PINEAPPLE TART | ||
| 17 1/4 | oz | Box (one sheet) frozen puff pastry; halved |
| 1/4 | c | Confectioners' sugar |
| 2 | lg | Egg yolks |
| 1/ c granulated sugar | ||
| 1 | Pineapple, cored, thinly sliced and cut in 1/2" wedges | |
Make the coconut sauce: In a medium nonreactive saucepan whisk the yolks and sugar until pale. Slowly whisk in the coconut milk and pineapple= puree. Place the saucepan over medium-low heat and continue stirring constantly with a flat-edged wooden spatula. Do not boil. It is done when you can run your finger down the back of the coated spatula and a path remains in the sauce for several seconds. Remove the pan from the heat and immediately strain the sauce through a fine mesh strainer into a metal bowl that is= set into a larger bowl filled with ice water. Stir the sauce for 5 told minutes, until cool. Add the rum. Cover with plastic wrap and refrigerate until ready to assemble.
Make the tart: Position a rack in the center of the oven and preheat to 325F. Line a baking sheet with parchment or waxed paper. Thaw the sheet of puff pastry according to the package directions. Lay the sheet on a= lightly floured work surface and roll into a 16" square. Using a 7inch round plate as a guide, cut out four circles with a paring knife. Using a fork, prick the pastry well. Transfer the circles to the prepared baking sheet. Place the baking sheet in the freezer for 10 minutes. Mix the confectioners' sugar and yolks together until smooth. Set aside. Remove the prepared pastry circles from the freezer and brush with the egg mixture. Bake until golden brown, 16 to 18 minutes. In a large nonstick pan, without using any fat, saute the pineapple wedges on high heat. Saute one side only until golden brown. Remove the wedges from the pan and cool.
Assemble the tart: Arrange the pineapple wedges on each circle of dough, fanning them from the rim to the center. Sprinkle each pineapple tart with a tablespoon of granulated sugar. Place in the oven (5 inches from the broiler) and broil for 5 minutes or until golden brown. Ladle some of the sauce on a 10-inch dessert plate. Place the tart on top. Garnish with= mint.
From: [mme] Gourmet
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