Method

Introductory photographs from the original

0 steps completed out of 10

1.Step 1 of 10
Prepare the shortcrust pastry and line the cake tin — mine was 28 cm in diameter — leaving a 2 cm rim. Prick the base and prepare the strips for decoration. Refrigerate while you make the filling.
2.Step 2 of 10
Peel the pineapple, slice it, remove the tough core and cut into cubes.
3.Step 3 of 10
Heat a wide frying pan thoroughly, add the small piece of butter and the tablespoon of granulated sugar, and let it turn golden.
4.Step 4 of 10
Add the pineapple and, if liked, deglaze with half a small glass of rum. Cook for 5 minutes. The pineapple will release its juice; that is fine, as we will add it to the filling.
5.Step 5 of 10
Turn off the heat and tip the pineapple into a sieve over a bowl to collect its juice.
6.Step 6 of 10
In a bowl, mix the Italian '00' flour, desiccated coconut, brown sugar and teaspoon of baking powder.
Mix, then add the eggs, softened butter, half a small glass of rum if liked, milk and pineapple juice.
It should become a soft cream; if it seems stiff, add another splash of milk.
7.Step 7 of 10
Spread the pineapple over the shortcrust pastry.
8.Step 8 of 10
Pour the cream over it, covering the pineapple thoroughly.
9.Step 9 of 10
Take the pastry strips from the fridge and decorate the tart.
10.Step 10 of 10
Bake at 180°C for 50 minutes.
If it browns too much halfway through baking, cover it with foil.

Pineapple and coconut tart