Pineapple Tart


serves 4
1/2 cup (75 g) plain wholemeal flour
3/4 cup (100 g) 4 oz plain flour (All purpose)
75 (3 oz) polyunsaturated margarine, chilled
1 level tbsp (15 ml) light muscovado sugar
1 egg yolk
1 egg, size 2, beaten
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
1 tsp (5 ml) vanilla essence
1 small pineapple about 1 1/2 lb (700 g), peeled, sliced, cored and segmented
2 tbsp (30 g) 1 oz reduced-sugar apricot jam
2 tbsp (30 ml) lemon juice


1. Place an 18 cm (7 inch) fluted flan ring on a baking sheet.

2. Put the wholemeal flour and 75 g (3 oz) of the plain flour into a mixing bowl and rub in the margarine until the mixture resembles fine breadcrumbs.

3. Stir in 5 ml (1 tsp) of the sugar.

4. Beat the egg yolk with 30 ml (2 tbsp) cold water and use about half of it to mix the flours and margarine to a firm but pliable dough.

5. Knead on a lightly floured board until smooth, roll out and use to line the flan ring.

6. Chill for 15 minutes.

7. Place a sheet of greaseproof paper over the base of the pastry, cover with baking beans and bake blind at 200°C (400°F) mark 6 for 15 minutes.

8. Remove the baking beans and greaseproof paper, return to the oven and bake for a further 10 minutes or until the pastry case is cooked.

9. Allow to cool, then remove the flan ring carefully and place the pastry case on a serving plate.

10. Put remaining 25 g (1 oz) flour in a small bowl.

11. Add the remaining egg yolk and water mixture and the beaten egg. Beat well until smooth.

12. Warm the milk and gradually stir into the flour and egg mixture, then strain into a small saucepan and cook over a gentle heat for about 4 minutes, stirring until the pastry cream has thickened and is free from lumps.

13. Remove from the heat and beat in the remaining sugar and the vanilla essence.

14. Cool slightly, then pour into the pastry case. Leave until completely cold.

15. Arrange the sliced pineapple decoratively on top of the pastry cream.

16. Heat the apricot jam and lemon juice together, sieve, then use to glaze the top of the tart.

17. Leave for at least 5 minutes before serving.

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