The ultimate pineapple tart

The ultimate pineapple tart

This simple and delicious combination of mascarpone and fruit in puff pastry is ideal for a summer dessert.

By , 21 September 2015
The ultimate pineapple tart
  • Ready in: 60 mins
  • Serves: 10
  • Price: 75p per serving
Nutritional Info
Each 144g serving contains
  • Fat 27.9
  • Sat Fat 17.4
  • Sugar 11.7
  • Salt 0.3
  • Cals 357
of your reference intake.
Typical energy values per 100g: 1038kJ/248kcal.
  • 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.