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 rich buttery-yellow colour makes it all the more appealing.
Tinned pineapple 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!
Making up this Pineapple Tart Recipe
The filling for this recipe is absolutely simple.
It’s simply a matter of combining the egg yolk and cornflour and then adding to the other ingredients in a saucepan and bringing to the boil.
Once the filling thickens, you can set it aside to cool.
Make the filling first, then while it’s cooling you can whip together the pastry.
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.
Finally, you use the leftover egg white and a little sugar to create a meringue topping.
Nana Ling’s Pineapple Tart recipe
Keep scrolling for the tested and tweaked version.
Crushed Pineapple Tart
- 440ml tin canned crushed pineapple (I diced and crushed a tin of pineapple thins. This also works well.) Note that all of the contents of the can should be added - no need to drain.
- 1/2 cup water
- 1/2 cup sugar
- 1 egg yolk
- 1 dessert spoon butter
- 1 tablespoon cornflour
- 1 tablespoon butter
- 30 grams sugar
- 1 egg
- 1 cup SR flour
- 1-2 tablespoons cold water
- 1 egg white
- 1 dessert spoon sugar
- Mix egg yolk with cornflour.
- Put egg yolk and cornflour mixture along with all other filling ingredients into saucepan and bring to boil.
- Stir till thick then set aside to cool.
- Cream butter and sugar.
- Add egg, flour and, if needed, water.
- Roll out the pastry.
- Line a tart tin and bake for 15 minutes in a moderate oven.
- When cool, add cooled filling.
- Beat sugar and egg white until soft peaks form.
- Place on top of tart and brown in a moderate oven.