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