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Pineapple Coconut and Frangipane Tart

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Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C with an oven tray in the middle shelve
  2. Butter tin, and line with pastry
  3. Rest the tin in the fridge while preparing the frangipane
  4. Cream butter and sugar until they are light and fluffy
  5. Add almond meal and mix
  6. Add the eggs, one at a time, and mix well
  7. Combine with diced pineapple, mint and coconut mix
  8. Spoon the frangipane and fill until almost the top of the tin
  9. Place pineapple sliced pineapple on top of frangipane
  10. Bake for 30 to 40 minutes until golden brown