Grilled Pineapple Tart

  • Preparation 40 MIN
    Cooking 40 MIN
    Chilling 3 H
  • Servings 8



Vanilla filling

Pineapple filling



  1. In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy, about 5 minutes.
  2. In another bowl, combine the flour, ground almonds and baking powder. Stir in the butter mixture with a wooden spoon.
  3. Line a 20-cm (8-inch) removable bottom pie plate, or springform pan, with the dough by pressing it with your fingers in a thin layer, 3-cm (1 1/4-inch) up the side. Refrigerate for 45 minutes.
  4. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  5. With a fork, prick the bottom of the chilled pastry. Bake for 15 or 20 minutes or until golden brown.
  6. Cool.

Vanilla filling

  1. Split the vanilla pod in half and scrape the seeds with the tip of a knife. Place in a saucepan with the milk. Heat gently for about 10 minutes. Remove the pod. If using vanilla extract, heat milk for about 5 minutes before adding the vanilla extract, remove from the heat.
  2. In a saucepan, off the heat, combine the brown sugar and flour. Add the eggs and beat until well blended.
  3. Whisk in the milk mixture. Cook over low heat until it boils, stirring continuously. Pour into a bowl. Cover with plastic wrap. Let cool.
  4. Pour the cooled filling into the crust. Cover and refrigerate until completely chilled.

Pineapple topping

  1. Peel the pineapple, cut into quarters and remove the core. Cut each quarter lengthwise into 0.5-cm (1/4-inch) thin slices.
  2. Grill the pineapple slices, a few at a time, on a lightly oiled ridged skillet or on the grill until grill marks appear on their surface. Cool to room temperature.
  3. Arrange the grilled pineapple slices on the vanilla filling, overlapping them. Heat the jelly in a small saucepan or microwave oven until it liquefies. Glaze the tart with the hot jelly. Refrigerate and serve the same day.


How to buy a pineapple

According to Nino Marcone, owner of Chez Nino greengrocer, at the Jean-Talon Market, there is no point in pulling on pineapple leaves to check for ripeness. Its leaves pull out relatively easily, whether it is ripe or not. So that is a myth that it is better relegated to oblivion. According to our expert, look for a fruit whose skin is the most yellow. If it is green, you just let it ripen a few days at room temperature, never in the fridge.
How do I know if it is ripe enough? Feel the fruit at the center of the "eyes" that are everywhere on the bark. When the pineapple is ripe - sweet and juicy - these parts of the bark are more tender. Nino Marcone also advises to choose a Golden pineapple, his best-selling pineapple variety. This variety has a deep yellow flesh and is very sweet. It is recognizable by the word "Golden" on its label.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.