Pineapple Tart

Tinned pineapple isn't the most glamorous of ingredients, but in this Pineapple Tart Recipe it is completely transformed.

The pineapple filling is out of this world – a little bit custardy, a little bit tropical, a little bit old-fashioned and completely addictive.

And the buttery tart shell and sweet meringue topping makes it all the more appealing.

Tinned pineapple

Tinned pineapple is truly the star of this dessert.

It may seem rather pedestrian these days, and easily overlooked. However, it wasn't so easy to come by in days gone by.

In January 1950, Australian newspapers reported a tinned pineapple shortage.

More than 90% of Australian tinned pineapple was being sold overseas thanks to a global financial situation which saw the devaluation of the sterling pound and Australian producers gaining a competitive advantage in the overseas market.

So, next time you walk down the supermarket aisle you might look at those rows of pineapple tins with a little more appreciation!

Pineapple Tart: the ingredients

To make this amazing little tart, you may not need to look beyond your pantry and fridge.

Here's what you'll need:

• canned crushed pineapple (in syrup) (you can also dice and crush a tin of pineapple thins)
• water
• sugar
• eggs
• butter
• cornflour (cornstarch)
• SR flour
• mint leave tips (optional, to garnish).

Making up this old fashioned Pineapple Tart Recipe: the filling

First, make the filling.

The filling for this recipe is absolutely simple.

It's simply a matter of combining the egg yolk, water and cornflour and then adding to the other ingredients in a saucepan.

Melt the butter and dissolve the sugar over medium heat before bringing the mixture to the boil.

Once the filling thickens – this should take about 5 minutes – you can set it aside to cool.

While the filling is cooling you can make the pastry tart shell.

Every time I make my own pastry I wonder why I bother with the bought varieties.

You really cannot beat homemade pastry and it's simple to make.

It's messier than just taking a sheet out the freezer, I'll admit, but kitchens are made for mess.

Of course you can substitute for the frozen variety if you're in a hurry or really don't care for pastry making.

Okay, let's make the pastry.

Making the pastry tart shell

A handheld mixer is best to use here, since the quantities are a little small for a stand mixer.

Cream butter and sugar and then add the egg, beating again until well combined.

Fold through flour and, if needed, water to form a dough. I usually need to add about 1 tablespoon of the water.

Knead the dough lightly on a floured surface to form a dough ball.

Wrap in baking paper and place into fridge for half an hour.

Once chilled, roll out the pastry on a floured surface to a circle large enough to cover the tart tin (approx 24.5cm x 3.5cm).

Using your rolling pin, roll dough onto pin and then gently unroll into ungreased tin.

Press pastry into tin, using any offcuts to patch any areas where the pastry doesn't cover the tin if necessary.

Place into fridge for 15 minutes.

Now you can pre-heat the oven to moderate (180 degrees celsius, fan-forced).

Remove tart tin from fridge and add baking paper and pie weights if you have them (or rice if you don't) to weigh down the dough.

Bake for 15-20 minutes, carefully removing the pie weights half way through the baking process.

When cool, leave in the tin and pour cooled filling into pastry tart case.

Finally, you use the leftover egg white and a little sugar to create a meringue topping.

The meringue topping

Pre-heat the oven to moderate (180 degrees celsius, fan-forced).

Next, beat egg white until soft peaks form.

Gradually add the sugar to egg white, beating well between each addition until mixture is thick and glossy.

Pipe or dollop mixture onto top of tart filling.

Turn oven down to 160 degrees celsius, fan-forced, and place into oven.

Bake for 10 minutes and then turn oven off. Leave tart in the oven for another 10 minutes before removing from the oven.

Allow to cool and sprinkle mint leave tips over tart. Store in fridge.

Enjoying your old fashioned Pineapple Tart

The tart should last a few days in the fridge.

Serve with custard, cream or ice cream.

Love this tart recipe? Explore more of our pies and tarts recipe collection.

Nana Ling's original Pineapple Tart recipe

This recipe is based on another of Nana Ling's handwritten recipes from the late 1930s/early 1940s.

I've updated the original recipe so please keep scrolling to the recipe card below for the tested and tweaked version.

Other recipes you might enjoy...

If you like this recipe, you might also like:

• Apple Amber
• Lemon Meringue Tart
• Banoffee Pie
• Mulberry Pie.