The ultimate pineapple tart
- 250g ready-made block puff pastry
- Flour, to roll out
- 2 x 250g pots Asda Mascarpone
- 4 passion fruit, halved
- Icing sugar, to taste
- 1 small, ripe pineapple
- 5 level tbsp apricot jam
Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to form a rectangle 35cm x 14cm. Mark a picture frame-style border round the pastry with a knife, then prick the inside of the border with a fork. Put on a baking tray and chill in the fridge for 20 minutes.
Bake for 10-15 minutes or until cooked. If the centre rises up, gently push it down and return to the oven for a few minutes to dry out. Leave to cool, then transfer to a serving plate.
Beat the mascarpone with the passion fruit pulp until soft and creamy, and sweeten with a little icing sugar. Pile the mixture into the cooled pastry case.
Peel the pineapple and cut into quarters lengthways. Remove the core and cut into long, thin slices.
Heat the jam in a pan with a splash of water, then strain.
Arrange the pineapple slices over the passion fruit cream and brush lightly with the jam glaze.