Tuesday, July 23, 2013

Coconut and Pineapple Pie

Maggie beer’s gluten free pastry

1 cup water
2 tspn salt
90g unsalted butter chopped and kept cold
150g gluten free flour Plus 1/2 cup extra for kneeding
2g xanthan gum
2 free range eggs
Preheat oven to 200C

In a heavy based saucepan combine the water, salt and butter.
Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon. Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.
Whisk the eggs to combine and add half the egg mixture slowly, incorporating fully before adding the final half. If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.
Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny. Try to incorporate as little flour as possible so the pastry does not go crumbly.
Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides.  Roll to half a centimetre thick and place in pie tins.

For the Filling
1/2 cup (85 grams) diced fresh pineapple or canned, drained
7 Tablespoons (3 1/2 ounces) unsalted butter, softened
3/4 cup granulated sugar
2 1/2 cups (200 grams) sweetened shredded coconut, chopped
2 extra large eggs
Pinch of kosher salt
1 Tablespoon Rum, light or dark (optional)

Scatter the pineapple pieces over the bottom of the tart shell, generously pressing them into the dough. Transfer the tart onto a rimmed baking sheet and place in the freezer for 15 minutes.  

For the Filling

Preheat the oven to 180º c

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until well blended, about 1 minute.  Beat in the coconut and then the eggs, one at a time, mixing well after each addition.  Add the salt and rum and beat until blended.  Remove the tart from the freezer and spread the filling evenly over the pineapple.

Bake the tart for 50-55 minutes until the top is deep golden brown and the center of the tart is set.  Cool the tart completely on a wire rack.  

Source: Adapted from Simply Sensational Desserts by François Payard

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