Thin Pineapple and Almond Tart

Preparation

• Flaky Shortcrust Pastry

  • In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
  • On a floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 1 hour or until firm. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.
  • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • On a floured work surface, roll the dough out to form a 13-inch (33 cm) square. Using a knife, cut the sides of the dough slightly to straighten them out. Place the dough on the baking sheet. Using a fork, prick the centre of the dough. Refrigerate.

• Filling

  • In a bowl, combine the ground almonds, ¼ cup (55 g) of the sugar, the butter, flour and egg. Spread over the dough, leaving a ½-inch (1.5 cm) border all the way around. Top the almond mixture with the pineapple slices, overlapping them in concentric circles. Brush the dough with milk. Sprinkle the remaining sugar over the tart.
  • Bake for 35 minutes or until the tart is golden. Remove from the oven and remove the parchment paper.
  • Using a small kitchen torch, lightly caramelize the edges of the pineapple. Brush with the honey. Let cool completely, about 2 hours.
  • When ready to serve, sprinkle with the lime zest.