Go Back
Print
Pineapple Tart Cake
Servings: 8
: 380 kcal
Author: Just Jo
Ingredients
For the pastry
  • 150 g plain flour
  • 75 g cold butter chopped small
  • 1 tbsp caster sugar
  • 1/4 tsp salt
  • 1 egg yolk reserve the white
  • 1-3 tbsp very cold water
  • About 200g pineapple jam
For the cake
  • 150 g caster sugar
  • Zest of a lime
  • 3 eggs + the reserved white from the pastry
  • 75 g melted butter
  • 150 g plain flour
  • 1/4 tsp baking powder
  • Pinch salt
Instructions
  1. For the pastry, blitz everything bar the water in a food processor then dribble in enough cold water to bring the dough together, pulsing the machine as you go.
  2. Or make traditionally by rubbing in the butter to the flour and sugar then stir in enough egg and water to bring together.
  3. Either way, wrap in cling and refrigerate 30 mins.
  4. Roll out to a 11 inch circle between two sheets of cling, lightly flour the dough first if it's a little sticky.
  5. Peel off one layer of cling then line a 9 inch spring form pan with the dough (I lined my tin with parchment but feel free to butter and flour it lightly instead)- peel off the second layer of cling. Spread the jam on the pastry base then return to the fridge as prepare the filling.
  6. Whisk the eggs and white, sugar and zest until much increased in volume and pale in colour.
  7. Sift over a third of the flour, salt and baking powder then add the butter with the next third of the flour - fold in lightly.
  8. Fold in the final third of the flour then pour gently from a low height onto the jam covered pastry.
  9. Bake in an oven at 180˚C until risen, golden and springs back to your touch - between 35-45 minutes depending on your oven.
  10. Cool for 5mins then unclip the sides of the tin.
  11. Cool until more or less room temp on a rack then remove off the base too.
  12. Delightful served with Greek yogurt or Creme Fraiche whilst still a touch warm, mmmmm :)
Recipe Notes

Adapted from Warm Bread & Honey Cake by Gaitri Pagrach-Chandra