Time for a treat, what do you all say? This recipe is versatile and simple, a great addition to the must-bake-list. It is a perfect treat for a special tea time occasion. Heck, I just think it is a perfect treat for any-time-occasion. It’s Friday, that alone is enough reason to indulge…
I used fresh pineapple for this recipe, although you can use any other fruits you might have on hand like apples, guava or nectarines. A basic sponge cake is used with fruit pieces, then baked in the oven and smothered in a cream, vanilla and sugar sauce.
It is also one of those recipes that lasts a lifetime in the fridge, and it should taste most decadent after a few days of refrigeration.
I foresee that I might finish all of this in the not so distant future…
This Sticky Pineapple Tart is sticky, sweet, saucy and absolutely decadent. Let me know if you tried it out with other fruits! Enjoy!
|Prep Time||10 min|
|Cook Time||40 min|
- 50 gr butter softened
- 100 gr brown sugar
- 2 large eggs
- 1 cup flour
- 10 ml baking powder
- pinch salt
- 40 ml milk
- 1 pineapple peeled and cored, cut into cubes
- pinch ground cinnamon
- 250 ml cream
- 3/4 cups sugar
- 5 ml vanilla essence
- fresh pineapple to serve
- In a mixing bowl, beat butter and sugar until creamy.
- Add eggs and beat until incorporated.
- Sift the flour, baking powder and salt, add the milk and mix through.
- Transfer the batter to an oven safe tart dish, and arrange the fresh pineapple on top of the batter, pushing it into the batter a little bit.
- Bake for 30 minutes at 180 degrees Celsius, until a tester comes out clean.
- While the cake is in the oven, heat the cream, sugar and vanilla essence in the microwave until the sugar is dissolved.
- As the tart comes out of the oven, carefully pour the cream sauce over the tart, and return to the oven to bake for another 10 minutes, until the sauce is bubbly and caramelized.
- Serve with fresh pineapple or cream.