Ingredients
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Sift the flour and baking powder together, then gradually fold into the butter mixture until a soft dough forms.
- Press the dough evenly into a 24 cm round tart pan, creating a slightly raised edge.
- Prick the base with a fork and blind bake for 15-18 minutes until golden brown. Remove from oven and let cool slightly.
- Meanwhile, prepare the caramelized pineapple topping. In a large skillet, melt 30g of butter over medium heat.
- Add the diced pineapple, brown sugar, vanilla extract, and water. Cook for 10-12 minutes, stirring occasionally, until the pineapple is tender and the mixture has caramelized.
- Spoon the caramelized pineapple over the shortbread base, arranging the pieces evenly.
- Return the tart to the oven for an additional 5 minutes to set.
- Allow the tart to cool completely before serving. It can be enjoyed warm or at room temperature.
Author
(Visited 14 times, 3 visits today)
Cette tarte est comme un rayon de soleil!