Tarte a la Bourdaloue

Having been invited to a Hawaiian themed dinner, where each guest was responsible for bringing one of the courses, I decided to resurrect a tart I’d made many years ago in France—Tarte a la Bourdeloue, or Pineapple and Cherry Tart. Here’s the recipe:

To create the pastry, put 1 2/3 cup flour, a pinch of salt, a large pinch of sugar, one egg yolk and 1/4 cup of butter into your food processor until it’s lightly mixed. Then add a small glass of water and continue stirring for a few seconds until it’s mixed. Roll the mixture onto a floured surface and then place into a tart pan with a removable bottom. Cover and cool in the fridge for two hours. Next open 2 cans of pineapple slices, drain the liquid and dry the slices on paper towels. Keep on the side. To create the pastry cream you’ll need 2 cups of milk, 1 vanilla bean, 5 egg yolks and 3 1/2 tablespoons of flour. Put the milk and vanilla bean (split the bean) in a pot and bring to a boil. Mix the yolks in a bowl until they’re a pale yellow, then add flour. Remove the vanilla bean and pour the boiling milk into the egg mixture, whisking constantly.  Return the mixture to the pot and simmer, stirring until the flour is cooked—it should have the consistency of custard. Put in a bowl to cool. Now lay wax paper at the bottom of the tart pan. Put weights on the bottom, which could be rice or beans so the pastry doesn’t puff up while it cooks (blind bake). Bake at 375 degrees for 40 minutes. Remove the paper and the weights. Let it cool.  Add the custard on top, then place the pineapple slices on top of the custard.  Add one can of tart cherries on top. Puree 1 container of fresh raspberries, put through a sieve and sprinkle on top. The colors of the tart are dazzling and the I know the guests at the Hawaiian dinner enjoyed it because I took home an empty plate.

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