Pineapple Tart

Name: Pineapple Tart
Ingredients: 1 whole Pineapple (Ripe, peeled, cored, and cut into small pieces. Weigh the flesh after cutting to determine sugar and butter amounts.); 3 cups Granulated sugar (Quantity estimated based on average pineapple weight. Use an amount equal to the weight of the pineapple flesh.); 1 1/3 cups Butter (Quantity estimated. Use an amount equal to half the weight of the sugar.); 5 large Eggs (Separated into yolks and whites.); 1 package Puff pastry (Thawed if frozen. Enough to line a pie or tart dish.); 1 tablespoon Butter (For greasing the pie dish.)

A luxurious historical dessert featuring a rich, custard-like filling of fresh pineapple chunks, butter, and sugar, lightened with fluffy beaten eggs. Encased in a flaky puff pastry shell, this tart offers a delightful contrast between the crisp, buttery crust and the sweet, aromatic fruit interior. The traditional preparation method creates a golden, succulent treat that balances the tropical brightness of pineapple with the richness of a classic tart.

Ingredients

1 whole Pineapple (Ripe, peeled, cored, and cut into small pieces. Weigh the flesh after cutting to determine sugar and butter amounts.)
3 cups Granulated sugar (Quantity estimated based on average pineapple weight. Use an amount equal to the weight of the pineapple flesh.)
1 1/3 cups Butter (Quantity estimated. Use an amount equal to half the weight of the sugar.)
5 large Eggs (Separated into yolks and whites.)
1 package Puff pastry (Thawed if frozen. Enough to line a pie or tart dish.)
1 tablespoon Butter (For greasing the pie dish.)

Instructions

1Peel the pineapple, remove all eyes, and cut out the hard center core. Chop the flesh into small pieces. Weigh the pineapple pieces to determine the necessary amount of sugar and butter.
2Measure out sugar equal to the weight of the pineapple, and butter equal to half the weight of the sugar. In a large bowl, mix the sugar and butter together, then add the pineapple pieces and mix well.
3Separate the 5 eggs. Beat the yolks thoroughly with a fork. In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold both the beaten yolks and the stiff whites into the pineapple mixture until fully combined into a uniform mass.
4Preheat oven to 350°F (175°C). Grease a pie dish with butter. Roll out the puff pastry and line the dish, ensuring it covers the bottom and reaches up to the rim. Trim the edges neatly with a knife. Pour the pineapple mixture into the pastry-lined dish, filling it to the rim. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown (pale red) and the filling is set.