Caramelized Pineapple and Pistachio Tart

Caramelized Pineapple and Pistachio Tart

**Ingredients:**

For the Tart Crust:

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 large egg yolk
– 2-3 tablespoons cold water

For the Filling:

– 1 fresh pineapple, peeled, cored, and cut into small chunks
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon (optional)
– 1/2 cup chopped pistachios

**Instructions:**

1. **Prepare the Tart Crust:**
– In a large bowl, combine the flour, sugar, and salt.
– Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
– Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together.
– Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).

3. **Roll Out the Dough:**
– On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom.
– Press the dough into the tart pan, trim any excess, and prick the bottom with a fork.

4. **Blind Bake the Crust:**
– Line the crust with parchment paper and fill with pie weights or dried beans.
– Bake for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10 minutes, or until the crust is golden brown.
– Let the crust cool completely.

5. **Caramelize the Pineapple:**
– In a large skillet, melt the butter over medium heat.
– Add the sugar and stir until it dissolves and starts to caramelize.
– Add the pineapple chunks and cook, stirring occasionally, until the pineapple is golden and caramelized, about 10-15 minutes.
– Stir in the vanilla extract and ground cinnamon (if using).

6. **Assemble the Tart:**
– Spoon the caramelized pineapple into the cooled tart crust, spreading it evenly.
– Sprinkle the chopped pistachios on top.

7. **Serve:**
– Let the tart cool slightly before slicing and serving.

Enjoy your caramelized pineapple and pistachio tart!