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Categories:
sugar salt pineapple unsalted butter sugar egg egg yolks flour yellow cornmeal baking powder salt candied ginger pineapple
Viewed: 1 - Published at: 4 years agoIngredients
- 1/2 cup (100g) sugar
- Coarse salt
- 1/2 ripe pineapple
- 4 tablespoons (57g) unsalted butter, softened
- 7 tablespoons (85g) sugar
- 1 large egg
- 2 large egg yolks
- 1/3 cup (42g) all-purpose flour
- 1/4 cup plus 2 tablespoons (45g) yellow cornmeal
- 1/4 teaspoon (1g) baking powder
- 1/4 teaspoon (1g) coarse salt
- Candied ginger (optional)
- Pineapple-Spice Sauce (page 271)
Method
- Wrap four 3 1/4-inch or ten 2 1/4-inch tart rings with aluminum foil to cover the bottoms, bringing the foil up around the outside of each ring, and place the rings on a baking sheet.
- Put the sugar in a heavy skillet.
- Sprinkle with a tablespoon or two of cool water and a pinch of salt.
- Turn the heat to high.
- Leave the pan alone until the sugar starts to color, then pick up the pan and roll the sugar in it so it colors evenly.
- Cook until the caramel is dark amber.
- Immediately pour into the tart rings, carefully tilting them (hold on to the outer foil layer) to make an even layer on the bottom.
- Cut the top and bottom off the pineapple.
- Cut off the peel and the eyes.
- Slice into vertical quarters and cut out the core.
- Cut one of the quarters into 1/2-inch-wide slices, then into pieces that will fit into the tart rings.
- Use one piece of pineapple for each of the smaller rings and two for the larger.
- Heat the oven to 375F or 350F on convection.
- Cut the butter into a few pieces and put it with the sugar into the bowl of a standing mixer fitted with the paddle.
- Beat at medium-high speed until light and fluffy.
- Beat in the egg and then the yolks, one at a time, scraping the bowl often.
- Whisk the flour, cornmeal, baking powder, and salt together.
- Add to the wet ingredients and mix at low speed until you have a smooth batter, scraping the bowl as needed.
- Fill a pastry bag with the batter and pipe over the pineapple, filling the rings three-quarters full.
- If you are making the larger tarts, pipe in some batter, add another layer of pineapple, then finish filling with batter.
- Bake until a tester comes out clean, about 8 minutes for the small cakes and 10 for the large, rotating the pan halfway through baking.
- Let cool briefly.
- Run a knife around the cakes, then turn them over and peel off the aluminum and take off the rings.
- Put a cake upside down on a dessert plate and garnish with some candied ginger, if desired, and sauce.
- Repeat for each serving.
