Tarte Feuilletee

[kirra]

Tarte Feuilletee

Usually ignored in France, this French Pineapple Tart is wonderfully fresh and fruity when made assembled at the last moment.

Ingredients:

1 cup milk
2 egg yolks
1/4 cup sugar
3 Tablespoons unbleached all-purpose flour
1 Tablespoon cornstarch
2 teaspoons kirsch
1 prebaked 10 1/2 inch pastry shell (use puff pastry for this)
6 slices fresh pineapple, each 1/2 inch thick
2 Tablespoons quince or red currant jelly

Preparation:

Place the milk in a small saucepan over medium high heat and scald it.

Meanwhile in the bowl of an electric mixer, combine the egg yolks and sugar and beat until thick and pale yellow. Slowly incorporate the flour and cornstarch. Slowly blend the scalded milk into the egg mixture.

Return the mixture to the pan and bring it to a boil over medium heat, stirring constantly. Remove from heat and whisk in the kirsch. Spread the warm pastry cream over the pastry shell.

Cut the pineapple slices into wedges. Arrange the wedges in a sunburst pattern on the pastry cream, starting from the outside and working in.

In a small saucepan melt the jelly over low heat. Strain. Brush the warm jelly over the pineapple and serve the tart immediately.