PINEAPPLE CASHEW TART
Boma - Animal Kingdom Lodge
Yield: 20 servings
1 each Pineapple
½ pound Butter
½ pound Sugar
3 each Eggs
1 ounce Cornstarch
½ pound Cashew, ground
½ pound Pastry Cream
½ ounce Lemon Zest
1 T. Powder Sugar
1 pound Sugar Dough
Peel, dice, and sauté pineapple with 2 ounces of sugar and 2 ounces of butter for about 5 minutes. Set aside to cool.
Lay out the sugar dough over a lined cookie sheet about ½ inch thick.
Prepare the cashew filling by creaming the butter with sugar and lemon juice in a mixing bowl with a paddle.
Add the eggs.
Combine the cornstarch and ground cashew, and then add to above.
Add the pastry cream.
Fold in the cooled, sautéed pineapples.
Spread the filling evenly over the sugar dough.
Bake the tart in a 340o oven until golden brown.
Brush the tart with warm apricot glaze.
Dust the tart with powder sugar.
Yield: about 1 1/2 pounds or two 9-inch tart shells
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
1. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Use as needed.
About this recipe:
Always make the pastry dough hours before using it, preferably the day before. You will find the dough much easier to work with. Quantities can be increased as desired, and then divided into portions for freezing. Just remember to wrap carefully and seal well before freezing.