Roasted Pineapple Tart

Makes one 9″ Tart

For the Tart Shell:

1/2 Short Dough Recipe

(You can cheat here and use a store bought crust, however, if you use a pie crust, make sure to weigh the tart down while baking.  Pie dough is meant to rise, (Short dough is not) therefore when used in a shallow tart pan, the dough puffs leaving very little room to fill.  To weigh your tart, place a large piece of tin foil over the tart before you bake.  Fill with dried beans.  Bake 10 minutes, carefully remove the foil and beans, then bake 5 minutes more, or until browned.)

Roasted Pineapple:

1 large pineapple, peeled, cored, and quartered

1 C Water

1 C Rum

1 C Brown Sugar

2 T Butter

4 Slices (1/4″ thick) fresh, peeled ginger

Pinch of crushed red pepper flakes

Preheat oven to 375 degrees.

Combine water and rum in a small saucepan.  Add butter and cook over medium heat until butter is melted.  Add the sugar and stir until entirely dissolved.

Add ginger and pepper flakes, stir to combine.

Place pineapple in a large baking dish.  Pour the baking liquid over the pineapple.

Roast in oven, basting pineapple every 15 minutes, until juices bubble and pineapple begins to lightly caramelize (35-45 minutes).

Cool and slice 1/8″ thick.

Creme Fraiche Filling:

1 8 oz container Creme Fraiche

8 oz heavy cream

1/4 C powdered sugar

Whip cream until soft peaks, add sugar and continue to whip until medium peak.

Fold in creme fraiche.

Assembling the Tart:

Boil reserved basting liquid until reduced by half and syrupy to make the glaze.  Let cool slightly.

Spread filling in tart and smooth top.

Arrange sliced pineapple on top of cream (I started with the outside border, and worked my way in, overlapping each row of fruit with the next).

Lightly brush the fruit with the warm glaze.

Fruit tarts are best enjoyed the day they are made.  Keep tart refridgered until served.