Pineapple and Ginger Tart
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 2 tablespoons sugar
- 1 pinch salt
- dried Legume (for blind baking)
Sift the flour into a bowl. Cut the butter into small pieces, add the sugar and a pinch of salt and knead everything together with 5-6 tablespoons of water to form a smooth dough. Form into a ball, wrap in foil and refrigerate for one hour. Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured work surface and place in the greased tart pan. Cut the parchment paper to fit the pan, place on the dough and sprinkle with dried legumes. Bake in the preheated oven for about 20 minutes. Remove from the oven and remove the paper and legumes. Place the pineapple slices on the pastry.
Cut the ginger plums into slices and place in the gaps. Heat the jam with the lemon juice brush the tart. Bake for about 20 minutes. Whip the cream with the vanilla sugar until stiff and serve with the warm tart.