This recipe is Gluten Free.
- For the Crust:
- 1/2 cup macadamia nuts, toasted
- 1/4 cup granulated sugar
- 4 1/2 oz (1 cup) all purpose flour (gluten free sub Domata Flour)
- Kosher salt
- 1/2 cup (4oz) cold unsalted butter cut into 1/2-inch pieces
- 1 large egg, lightly beaten
- For the Topping:
- 1 Tbs. All purpose flour (GF use Domata)
- 1 medium fresh pineapple (about 3 1/2 lbs.), trimmed and cored and cut crosswise into 1/8-inch-thick slices
- 3 tbs. mild honey, such as clover
- 2 tbs. light or dark rum
- For the crust, In a food processor, pulse the nuts and sugar until finely chopped, 12-15 one second pulses. Be careful not to overprocess; you want to keep some of the crunchy nut texture. Add the flour and 1/4 tsp. salt and pulse to combine. Add the butter and pulse just until the dough resembles coarse sand and starts to gather into clumps, about 8 one-second pulses. Drizzle the egg evenly over the mixture and pulse until just blended in, 5 to 6 one-second pulses. Do not over mix.
- Turn the dough out onto a a piece of plastic wrap and shape into a disk (it will be very sticky). Wrap it tightly and chill for at least 2 hours or over night. Using your fingers, press the dough evenly into the bottom (not the sides) of a 9 1/2 inch fluted tart pan with a removable bottom. If the dough sticks to your fingers, dip them in water. Freeze the crust for 20 minutes.
- Follow the Filling directions.
- Then top and bake the tart; Position a rack in the center of the oven and heat the oven and heat the oven to 375 degrees.
- Using a small offset spatula, spread the filling over the bottom of the tart shell, leaving a 1/4 inch border, and then sprinle with the flour. Working from the outside in and leaving a 1/4 inch border, arrange the pineapple tightly in concentric circles over the filling. (Each circle should overlap the previous circle by 1/2 inch.) Use larger pieces of pineapple for the outer circles and smaller pieces as you work your way toward the center. If necessary, trim pieces to it. You may not need all the pineapple, but it's better to use more rather than less, since it will shrink as it bakes.
- Bake the tart, rotating the pan after 20 minutes, until the crust is light golden brown, 30-35 minutes. If the edges brown to quickly, cover them with foil.
- Meanwhile, combine honey and rum in a small saucepan. Cook over medium-high heat until just slightly reduced, 1 to 2 minutes. Remove from the heat.
- Brush half the honey syrup over the pineapple topping, taking care not to move the pineapple slices. Continue to bake the tart until crust is deep golden brown, 5 to 15 minutes more.
- Transfer the tart to a rack and brush a bit more syrup on the top (you may not use it all). It's ok if the tart looks liquidy in the center; it will thicken as it cools. Let cool completely and serve.
- Tart can be made one day ahead. Cover it with plastic wrap and store at room temperature.
Gooseberries Fresh Food Market