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The Pineapple Coconut and Frangipane Tart is a crazy yet delightful idea for a dessert. With a little twist of mint, this dessert rocks at the table. Bon appétit!
![](https://panetonbakery.co.nz/wp-content/uploads/2021/02/Pineapple-coconut-and-frangipane-tart-300x300.jpg)
Pineapple Coconut and Frangipane Tart
Ingredients
- 1 roll Paneton sweet pastry
- 125 g butter
- 1 cup sugar
- 1 cup almond meal
- 2 eggs
- 1/2 cup coconut desiccated
- 1 cup pineapple sliced
- 1 tbsp pineapple finely diced
- 1 tbsp fresh mint chopped
Instructions
- Preheat the oven to 180°C with an oven tray in the middle shelve
- Butter tin, and line with pastry
- Rest the tin in the fridge while preparing the frangipane
- Cream butter and sugar until they are light and fluffy
- Add almond meal and mix
- Add the eggs, one at a time, and mix well
- Combine with diced pineapple, mint and coconut mix
- Spoon the frangipane and fill until almost the top of the tin
- Place pineapple sliced pineapple on top of frangipane
- Bake for 30 to 40 minutes until golden brown