Recipes
The ultimate pineapple tart
This simple and delicious combination of mascarpone and fruit in puff pastry is ideal for a summer dessert.
This simple and delicious combination of mascarpone and fruit in puff pastry is ideal for a summer dessert.
(1 votes)
Cook: 1 Hour
Serves: 10
Price: 75p per serving
Nutritional Information
Each 144g serving contains
Energy
1495kj
357kcal
1495kj
357kcal
18%
Fat
27.9g
27.9g
High
40%
40%
Saturates
17.4g
17.4g
Med
87%
87%
Sugars
11.7g
11.7g
Med
13%
13%
Salt
0.3g
0.3g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
1038kj/248kcal
Typical energy values per 100g:
1038kj/248kcal
Ingredients
250g ready-made block puff pastry
Flour, to roll out
2 x 250g pots Asda Mascarpone
4 passion fruit, halved
Icing sugar, to taste
1 small, ripe pineapple
5 level tbsp apricot jam
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to form a rectangle 35cm x 14cm. Mark a picture frame-style border round the pastry with a knife, then prick the inside of the border with a fork. Put on a baking tray and chill in the fridge for 20 minutes.
2
Bake for 10-15 minutes or until cooked. If the centre rises up, gently push it down and return to the oven for a few minutes to dry out. Leave to cool, then transfer to a serving plate.
3
Beat the mascarpone with the passion fruit pulp until soft and creamy, and sweeten with a little icing sugar. Pile the mixture into the cooled pastry case.
4
Peel the pineapple and cut into quarters lengthways. Remove the core and cut into long, thin slices.
5
Heat the jam in a pan with a splash of water, then strain.
6
Arrange the pineapple slices over the passion fruit cream and brush lightly with the jam glaze.