COCONUT SHORTBREAD TART WITH PINEAPPLE FILLING

I have included my fruit ‘compotes’ in previous posts, but I’ve recently added pineapple to my successful experimentation! I often buy pineapples when the prices are good, or when I get by Whole Foods or Trader Joe’s and I can afford them. I bring them home and let them ripen a day or two usually, until the stem end (the bottom) smells like a nice fragrant ripe pineapple. I then peel them and slice them, core and all usually, and put the slices in bags to go into the freezer. These slices can be used (including, as I said, the core) in fruit smoothies! The core is as full of flavor and juices as the rest of the pineapple…it just happens to be tough….unless, of course, you’re putting it through a super blender!

This week, I brought home two pineapples, and as I was packaging the first one, I decided to experiment with the second. SOOOO, I peeled and cut up the second one into small chunks, this time, removing the tougher core, for the most part. I put the chunked pineapple into a saucepan with approximately ¾ cup of organic sugar, and cooked it on medium heat until it was completely cooked through and syrupy. I then used my immersion blender to further grind down the pineapple to a preserves-like consistency. Once it cooled, I had a little over a pint. I refrigerated it for more experimentation!

I decided I wanted to include this pineapple into a tart, using the basic shortbread crust I’d been using with other fruit tarts. But I thought that I could change it up just a bit by adding some other things for flavor and texture. COCONUT!! I love coconut, and it pairs very well with pineapple! Think pina coladas! So I modified the shortbread recipe somewhat to include some organic shredded coconut, and a little coconut flavoring. I think used my pineapple compote as a filling, and topped the whole thing off with some of the shredded coconut mixed with a little of the crystal organic sugar, and some ground macadamia nuts.

Well, let me tell you, the flavors were DELICIOUS together! SO, here it is. I hope you will try it, and I hope you get at least HALF the enjoyment that I got from this awesome dessert!

INGREDIENTS:

13 tbsp. butter, softened (organic, if you can find it!)
½ cup organic sugar (give or take a tablespoon or two!)
1 tsp. pure almond extract
1 tsp. coconut flavoring
1 ½ cups unbleached AP organic flour
¾ cup organic finely shredded coconut
1/8 tsp. sea salt

1 cup pineapple compote (see narrative above)

TOPPING:
¼ cup organic finely shredded coconut
¼ cup organic sugar
¼ cup chopped macadamia nuts

Preheat oven to 350.

In a mixer bowl, cream together the softened butter and the sugar. Add the flavorings. Meanwhile, measure out the flour, coconut, and salt into a bowl and stir with wire whisk. When the butter and sugar and flavorings are mixed, begin adding the flour mixture a little at a time until it is thoroughly mixed together. The dough may look a little grainy and loose, but no matter. Turn the dough mixture into a 10 inch tart or quiche pan and press into the bottom evenly and up the sides slightly. (Thanks to Martha Stewart, I’ve learned to use the bottom of an aluminum measuring cup to help in this process!)

Spread the cup of pineapple compote on the crust and spread evenly to the edges.

Mix the coconut, organic sugar and chopped macadamia nuts in a bowl and sprinkle evenly over the pineapple topping.

Bake at 350 degrees for about 40 minutes, or until the crust is golden brown and the fruit is set.