- TO MAKE THE
DOUGH: In a food processor combine the flour,
sugar and salt. Add the butter and pulse the
machine for 15 seconds or until the butter is cut
into the flour.
- Add the ice
water and pulse the machine until the dough just
comes together; don't overprocess the dough. On a
lightly floured board, pat the dough into a 6 x 1/2-inch disk and wrap
in plastic wrap. Refrigerate for at least 2
hours.
- TO MAKE THE
TART: While the dough is resting, preheat the
oven to 450º F. Cut the pineapples in half,
lengthwise, then half again and remove the core.
Cut the pineapple quarters away from the skin and
cut them into 1/2-inch slices. Set the slices
on a non-stick baking pan and roast the
pineapples for 20 minutes. Drain the pineapple,
then set it on paper towels to absorb any excess
moisture.
- Remove the
dough from the refrigerator. Lavishly butter the
bottom of a 9-inch x 2-inch glass heat proof pie
plate and scatter half of the sugar on the
bottom. Carefully set overlapping pieces of
pineapple on the sugar, in a circular pattern,
then top with the remaining pineapple. Scatter
the remaining sugar on top. On a lightly floured
board, roll the dough out into a circle, about 1/8-inch thick. Set the
dough on top of the pineapple and trim the dough
to the edges of the pan. Tuck the edges in around
the pineapple. Set the pan on a larger baking
sheet to catch the drippings and bake for 1 hour.
If the dough gets too brown, lightly cover it
with foil.
- Remove the
tart from the oven and cool in the pan for 30
minutes. Place a platter over the tart and flip
it over and out. The pineapple slices end up on
top and the tart is ready to serve.
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