le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

dimanche 15 avril 2012

Tarte à l’ananas


This tarte is so easy and final result is always nice. Clean pineapple and cut in pieces, put it in a pan with 100g butter, 100g caster sugar, pinch vanilla, pinch cinnamon, one glass of rum. Let it boil for 5 minutes then let it rest out of fire.

Prepare your dough: mix 250g flour, 125g cold butter and a pinch of salt. Then add 50g caster sugar, pinch vanilla, 1 egg, 1tsp cold water and mix. Roll it and fold your tarte pan with dough thick 3mm maximum and put in fridge for 30 minutes. Fill it with pineapple and bake in the preheated oven until golden brown (more or less 30 minutes at 180°C)

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