2013 World Dessert Championship Top Recipes: #7
Pineapple Two Ways
COMPETITOR: Tami (Tami's Tarts)
INGREDIENTS
| 128 | g | butter, unsalted room temp | ||||||
| ½ | cup | sugar | ||||||
| 1/8 | tsp | salt | ||||||
| 1 | egg | |||||||
| 200 | g | flour | ||||||
| 50 | g | cornmeal | ||||||
| zest of 2 Meyer lemons or 1 lime | ||||||||
| Pineapple Compote: | ||||||||
| 1 | 20oz | Dole crushed pineapple, pineapple tidbits, or Frozen pineapple chunks(16oz) +4oz pineapple juice | ||||||
| ¾ | cup | brown sugar, substitute some palm sugar if desired | ||||||
| 2 | Tbsp | dark rum such as Meyer's | ||||||
| seeds of 1 vanilla bean | ||||||||
| 50 | g | butter(approx ½ stick) | ||||||
| 1 | tsp | fresh ginger, grated | ||||||
| ¼ | cup | Dole dried pineapple, diced(if desired) | ||||||
| Caramel: | ||||||||
| 1 ¼ | cup | sugar | ||||||
| ¼ | cup | water | ||||||
| ¼ | tsp | salt | ||||||
| 2 | Tbsp | corn syrup | ||||||
INSTRUCTIONS
Tart Dough:
Mix sugar, butter, and zest together in food processor or mixer with paddle attachment.
Add egg and mix.
Add flour and corn meal and mix until the dough comes together.
Roll out on lightly floured surface and put into tart pans.
Bake 4 inch tarts
Pineapple Compote:
Sauté the ingredients until juice reduced, approx 15 min over med high heat in skillet on stovetop.
Cool and place on top of cheesecake tarts just before serving.
Sprinkle ground pink peppercorn on top if desired.
Caramel:
Cook sugar, water, salt and syrup until amber in saucepan on stovetop.
Add 2/3 C cream (be careful, it will boil up).
Cool 10 minutes then add 4T butter and 2T dark rum.
Serve over bread budding, warm.