Pineapple Tart

• Difficulty: medium

Ingredients

Ingredients for 4 people

100 gr Apricot jam

100 gr Butter

200 gr Flour

300 gr Pineapple

50 gr Sugar

Rum

Salt

Prepare the pastry by mixing the butter, sugar and salt into the flour. Roll out using a rolling pin and fold over three times. Shape into a ball and place in the lower part of the fridge for half an hour to rest.

Roll out the pastry to approx. 3 mm thick, large enough to cover the bottom and sides of a dish. Butter the bottom of the dish, place the pastry on top and cover with baking paper; place in the oven.

Note: When cooking for 8 to 10 people cover the whole baking dish with baking paper instead of butter.

When cooked, arrange the slices of pineapple on top of the pastry. Cover the pineapple with lightly sugared apricot jam to which a small glass of rum has been added.