Pineapple and Coconut Crostata
Ingredients
Pastry dough
- 150g butter
- 100g powdered sugar
- 180g fine semolina flour
- 90g all-purpose flour
- 1 egg
- Black sesame seeds
Coconut frangipane cream
- 85g butter
- 85g sugar
- 85g grated coconut
- 1 egg
Decoration
- 1 pineapple
- 1 tablespoon sugar
- 1 sheet gelatin
Preparation
Prepare the pastry dough and refrigerate for at least 4 hours or overnight.
Roll out the dough to 4mm thick and line a 24cm tart mold with a cutter in the center to create a donut shape.
Slice pineapple thinly and bake on inverted molds at 120°C for 2-3 hours until dry, then cool in the molds to set the shape.
Chop the remaining pineapple into small pieces, add a tablespoon of sugar, cook until desired consistency, add softened gelatin, and cool.
Beat soft butter with sugar, add the egg, then grated coconut and a pinch of salt to make the frangipane.
Spread the frangipane on the pastry base and bake at 180°C for about 25 minutes until the pastry pulls away from the ring.
Let the tart cool, then add the pineapple compote and the baked pineapple flowers.
Optionally, spray with gelatin to prevent the pineapple from browning.
Tips
Black sesame seeds can be added to the pastry dough or omitted.
For the frangipane, you can mix grated coconut with nut flours or substitute it entirely if coconut is not preferred.
