Years ago I was in the Louvre Café – yes, in the Louvre. I forget what I had for lunch, but I'll never forget the only dessert on the menu: Tarte a l'Ananas.
Pineapple? Did I think that? Pineapple? Really? In a cake? That was new for me. ARROW. I would try it.
There was barely any sign of the pie crust, just a hint of butter beneath the fruit. The pineapple was cut into thin slices and caramelized in places. When baked, the sweetness and spice were so concentrated that this little piece contained a hint of bright flavor that belied the dessert's humble appearance.
Unforgettable.
Note: You can place the dough in an 8- or 9-inch tart pan or shape the dough into a free-form tart without a pan for a rustic look. The choice is yours.
This recipe was featured in Huneven's story “Bitter is beautiful. Vegetables and beans for adults“, together with a Bitter Greens and Beans Recipe.
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