Page 262 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Pineapple Coconut Macaroon Tart

MAKES 1

(8- /20- )

, . There’s no need to shell out all that
dough on a plane ticket and hotel room—really. Just bake this, take
a bite, and shut your eyes.

FOR THE CRUST

Sweet Tart Dough (page
½ batch
30), Macadamia nut option

FOR THE FILLING

unsalted butter ½ cup 115 g

coconut milk ¼ cup 60 ml

eggs 3

vanilla bean paste 1 teaspoon 5 ml

sweetened flaked coconut 1½ cups 128 g

sugar 1 cup 200 g

salt ½ teaspoon 3 g

lemon juice 1 tablespoon 15 ml

FOR THE ASSEMBLY

pineapple rings (canned or
10
fresh), cut in half

Procedure for the crust
Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) fluted,
round or square tart pan with the dough, then dock the bottom of
the dough and freeze it for 20 minutes. Line the crust with
parchment, fill it with pie weights or dried beans, and bake it for 20