BRÛLÉED PINEAPPLE TART
MAKES 1 (9-INCH) TART
Caramelizing the sugar on yummy tropical fruit brings rich sweetness to this beautiful tart.
Pastry Crust (recipe follows)
5 to 6 pineapple slices (about ⅛ inch thick)
2 tablespoons unsalted butter, melted
½ cup granulated sugar, divided
20 ounces cream cheese, softened
1 cup confectioners’ sugar
2 teaspoons vanilla bean paste
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 tablespoons cold heavy whipping cream
1. On a lightly floured surface, roll Pastry Crust into a ¼-inch-thick circle (about 12 inches). Carefully transfer to a 9-inch round fluted removable-bottom tart pan, lightly pressing into bottom and up sides of pan. Using a paring knife, trim excess dough. Using a fork, evenly dock bottom of dough. Freeze until firm, at least 30 minutes.
2. Preheat oven to 375°.
3. Top crust with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
4. Bake until edges are set, about 15 minutes. Carefully remove paper and weights. Bake until surface of crust is dry and lightly browned, 5 to 8 minutes more. Let cool completely in pan. Position oven rack in top third of oven, and increase oven temperature to broil.
5. Line a rimmed baking sheet with foil; spray with cooking spray.
6. Brush both sides of pineapple slices with melted butter; sprinkle 2 tablespoons granulated sugar all over pineapple. Place on prepared pan.
