Pineapple (or Almost Any Fruit) Tart

    MAKES: 6 to 8 servings

    TIME: About 21/2 hours, mostly unattended, with a prepared crust

    This tart is based on fruit marinated in its own juices, which is then slowly baked, so the filling retains some a fresh flavor and texture. The juices that accumulate are boiled down for a few minutes to make a syrup to pass at the table. The results are gorgeous.

    You can easily use this recipe for any fruit (or combination of fruits); figure on 5 to 6 cups of chopped fresh fruit or whole berries.

    Other crusts you can use: Nut Tart Crust.

    1 pineapple, peeled and cored (see Preparing Pineapple)

    1 cup turbinado or other raw cane sugar or packed brown sugar

    1 recipe Sweet Tart Crust in a 9-inch tart pan

    Halve the pineapple lengthwise, then roughly chop it into 1/2 -inch pieces. Combine the pineapple and sugar in a bowl and toss until mixed; macerate at room temperature for at least an hour or cover and refrigerate for up to 4 hours.

    Bake the crust, only stop after you remove the foil and pie weights so the crust is just set but not yet golden. When the crust is done, turn the oven to 350В°F and cool the crust slightly on a rack.

    Drain the pineapple for at least 10 minutes, reserving the juice. Put the fruit in the crust and gently press down to make sure the tart is filled to the edges. Bake, undisturbed, until the crust is firm and browned and the fruit is caramelized and softened, about 11/2 hours.

    While the tart is baking, put the juice in a small pot, turn the heat to medium, and boil, stirring occasionally, until it reduces to a thick syrup, about 15 minutes. Cool and serve the syrup alongside the tart for last-minute saucing.


    Grape or Cherry Tart with Port. Use cherries when they’re in season; grapes otherwise: Substitute 5 to 6 cups halved (and pitted) cherries or seedless grapes for the pineapple and 1/2 cup sugar for the full cup; add 2/3 cup ruby port to the fruit in Step 1.