This sweet tart from Nicaragua, with a sour-sweet filling of pineapple, is obviously very similar to Argentina's Pasta Frola de Dulce de Membrillo (with quince paste filling), which also more widely-known abroad. This one was a bit more tropical tasting and with a stronger sweet-and-sour touch, so if you avoid things too sweet I'd suggest choosing this one over the other. It's also great if you ever do a Latin America-themed party where you want to have dishes from as many countries as possible (that's right up my alley) :).
Recipe source: Serious Eats.
Last year: Ardî Shawkî bil-Bayd (Artichokes with scrambled eggs) (Syrian).
Two years ago: Ginger, apple and lime smoothie (raw vegan).
Three years ago: Oven-baked salmon with herb crust and caramelized baby carrots.
Four years ago: Pina colada cupcakes (muffins) and Brussels sprouts side with garlic, nutmeg, lemon and chives (vegan).
Ingredients (for a 23 cm or 9 inch tart tin):
- 300 g flour
- 120 g sugar
- 1/2 teaspoon salt
- 150 g butter, cold or at room temperature
- 1 egg
- 1 egg yolk
- 2-3 tablespoons milk or ice water
For the filling:
- 1 medium pineapple, peeled and cored
- 1/2 cup of water
- 2 tablespoons cornstarch
- 1 cup sugar (200 g)
- 1/3 teaspoon salt
- 3 tablespoons butter
Preheat oven to 180 C. First make the filling. Mix the water and the cornstarch. Cut the pineapple into small cubes or dice, and put it in a medium pot over medium heat, together with the cornstarch water, sugar and salt.
Bring the mix to a boil, then reduce the heat to keep it simmering over medium-low heat for about an hour or so until it looks golden and with a jam consistency. Remove from the heat and stir in the butter.
Next , prepare the crust. Mix the flour with the sugar and salt and then cube the butter right over them. Rub the butter cubes into the flour mix until it all resembles breadcrumbs. Add the egg, the egg yolk and the milk or water and the crust is ready.
Remove one third of the dough and set it aside. Take the remaining two thirds, roll them out into a large circle and press it on the bottom and sides of the 23 cm (9 inch) tart tin. I used one with removable bottom and it really makes my life easier.
Fill the tart crust with the pineapple filling, then using the remaining dough to create some strips and arrange them in a lattice pattern over the top. (I made mine by hand so they are rustic-looking to say the least, but I like to think of such features as part of my charm.)
It's all assembled now. Put the tart in the preheated oven and bake it for 30-40 minutes or until completely cooked through. Take out, allow to cool a bit and it's done, dig in! :)