Pineapple Tart

A simple but delicious cake recipe:

(*) Recipe for 12 people Grease the cake pan. Roll out the puff pastry and line the pan with it. With a fork, prick the bottom of the pastry a few times. Next, spread the mold completely with a greased aluminum foil and fill it to the brim with lentils. Bake the bottom blind at 180 °C (upper-lower heat) for about 10 min.

In the meantime, mix the cornflour with 75 g sugar and the egg until smooth and add to the sour cream or crème fraiche.

Remove the aluminum foil with the lentils from the cake pan.

Pour the sour cream mixture on the puff pastry base and bake the cake at 180 degrees for another 20 min. Cool the cake and turn it out of the pan.

Peel the pineapple, quarter it and cut it into 2 mm thin slices. You will need about 350 g of pineapple flesh. Make a stock from white wine, water, rum, remaining juice of one lemon, sugar, vanilla bean, cinnamon stick and the pineapple slices. Cook the pineapple slices in the slightly simmering stock. Now remove, drain and cool.

Strain the stock through a muslin cloth. Soak the gelatine and let it melt in 250 ml of hot stock. Cool at room temperature.

Evenly distribute the pineapple slices decoratively on the baked cake.

Just before the pineapple glaze begins to gel, spread the glaze evenly over the cake. Set the cake aside to cool until the icing is firm.

Sprinkle with toasted almond flakes.

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