One of the greatest things about the food blogosphere, is the evolution of ideas as they funnel through the inspiration grapevine.

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This recipe is a perfect example.

On May 1st (otherwise known as Beltaine, or May Day for some of us), David Lebovitz unveiled an unorthodox method of tart shell baking that he acquired from Madame Paule Caillat, a Parisian cooking instructor.  Madame Caillat’s method, which was handed down among French families for generations and came to her via her husband’s grandmother, calls for the melting of butter prior to mixing with the flour.

Anyone with a modicum of baking experience  should find this method highly unusual.  Yet, it is quite effective, nonetheless.  And, it’s easier than pie!

Since then, it has been tarts galore everywhere I click.  Following David’s post, Nicole Weston of Baking Bites posted a simplified version Paule Caillat’s recipe, utilizing the stove top - instead of the oven - to melt the butter.  Nicole then takes the process a step further, and browns the butter.  This version of Nicole’s made me jump up from my seat and make this tart on the spot.   Her recipe for Browned Butter Tart Dough can be found here.

I have enjoyed Nicole’s recipes in the past, and was eager to give this a try, as I was already planning to make a pineapple tart with David’s tart shell, and Nicole’s version would add more depth with the caramelized pineapples.

Since pineapples are so sweet, especially when caramelized with brown sugar, I decided to go with an uncooked pastry cream using a cream cheese base, to which I added creme fraiche, lemon juice and lemon zest for added tang.

The result was phenomenal.  I am making it again tonight because we just have to have it - again!  Aside from the Tart Tatin at Berthillon, and the Raspberry Tart at Michel Richard (when they are in season), this is my all-time favorite tart.  In fact, I think it may be be tied with Michel Richard’s Raspberry Tart, if it’s not  — gasp! — even better.

Recipe for Caramelized Pineapple Brown Butter Tart after the jump.

Recipe for Caramelized Pineapple Brown Butter Tart

1 Brown Butter Tart Shell (recipe below)
1 1/2 cups Cream Cheese Pastry Cream (recipe below)
Caramelized Pineapples (recipe below)
Pineapple Glaze (recipe below)

Turn pastry cream out into cooled tart shell and smooth over shell until even.  Arrange caramelized pineapples over pastry cream in tart shell.  Brush with glaze and cool for at least 20 minutes to allow glaze to set.

Slice tart into wedges and serve.

Recipe for Brown Butter Tart Shell

A modified version of Paule, David and Nicole’s recipes.

Ingredients:
12 Tbsps Butter (1 1/2 sticks)
6 Tbsps Water
2 Tbsps Vegetable Oil
2 Tbsps Sugar
1/2 tsp Salt
2 cups Flour

Preparation Method:

Preheat oven to 400F degrees.

Combine first five ingredients in saucepan.  Cook over low heat, stirring occasionally, until butter start to turn brown and smell nutty (about 20 minutes)  The butter should be light tan in color.  Do not let it overcook.

Add flour to pan and stir until it forms a ball of dough.  Remove from heat and turn out into tart pan.  Allow to cool for a few moments before working into pan.

Once tart shell is shaped, pierce several times with a fork, and place in oven for 12 - 15 minutes.  Remove when nicely golden.

Cream Cheese Pastry Cream in Brown Butter Tart Shell by Paula Maack

Recipe for Cream Cheese Pastry Cream

Ingredients:
4 oz. Cream Cheese
3 oz. Creme Fraiche
6 oz. Whipping Cream
1/2 cup Powdered Sugar
1 teaspoon Lemon Juice
1/2 tsp Lemon Zest
1/2 tsp Vanilla

Preparation method:

Beat cream cheese and creme fraiche until smooth.  Slowly add whipping cream in a stream and add powdered sugar a little a time, to taste.  Beat until mixture resembles stiffly whipped cream.  Do not over beat or mixture will break.

Stir in lemon juice, lemon zest and vanilla.  Chill until ready to use (can be made up to 2-3 days in advance).

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Recipe for Caramelized Pineapples

Ingredients:
1 Ripe Pineapple - cored, paired and cut into small chunks (I made mine about 1/2″ x 1/4″ x 1″)
1 cup Brown Sugar (or more to taste)

Preparation Method:

Place pineapples and any run-off juices in a non-metal rectangular cake pan.  Sprinkle generously with brown sugar.  Place under broiler for a few minutes, checking regularly, until caramelized on top.  Remove and stir pineapple chunks in pan, return to broiler and broil a few minutes longer until caramelized to your satisfaction.  Avoid burning your pineapples - if you burn a few on top, remove them.  When pineapples are beautifully golden and caramelized, remove from oven.

With slotted spoon, remove pineapples and set aside.  Reserve pineapple liquor (the liquid in the baking pan) for glaze (below).

Recipe for Pineapple Glaze

Ingredients:
Pineapple Liquor (the juices from the pineapple and liquid in baking pan)
4 oz. Preserves (Apricot-Pineapple, Gooseberry, Orange Marmalade, Peach, Pear or Strawberry are fine choices)

Preparation Method:

Pour pineapple liquor into a saucepan.  Add preserves (I used gooseberry, since I didn’t have apricot-pineapple on hand) and stir over low heat until smooth and thickened slightly. Remove from heat and cool.

Enjoy!!!