Rhubarb and Pineapple Tart

Name: Rhubarb and Pineapple Tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 Portionen
Ingredients: 1 piece packaged double-crust pie pastry, thawed; 1.3333333333333 cups white sugar; 0.33333333333333 cups all-purpose flour; 0.5 tsp grated orange zest; 0.125 tsp salt; 3 cups chopped rhubarb; 1 cup drained crushed pineapple; 2 tbsp unsalted butter

Tart

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Rhubarb and Pineapple Tart is ready in 1 h 30 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Rhubarb and Pineapple Tart is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of pineapple. I've been making this recipe for years, and it's always a hit! The combination of the flaky crust and the juicy filling is simply irresistible. It's especially wonderful in the spring when rhubarb is in season. This tart is perfect for Easter brunch or any special occasion where you want to impress your guests with a homemade treat. Feel free to add a scoop of vanilla ice cream for an extra touch of indulgence!

Ingredients (8 ingredients)

1 piece packaged double-crust pie pastry, thawed
1.3333333333333 cups white sugar
0.33333333333333 cups all-purpose flour
0.5 tsp grated orange zest
0.125 tsp salt
3 cups chopped rhubarb
1 cup drained crushed pineapple
2 tbsp unsalted butter

Preparation (6 steps)

Preheat the oven

Preheat the oven to 425 degrees F (220 degrees C). This step is done outside of the Thermomix.

Prepare the pie crust

Press 1 crust into bottom and up sides of a 9-inch pie plate. Refrigerate remaining crust until needed. This step is done outside of the Thermomix.

Combine dry ingredients

Thermomix® Setting

10 sec/Speed 3

Add 1 ⅓ cups white sugar, ⅓ cup all-purpose flour, ½ teaspoon grated orange zest, and ⅛ teaspoon salt to the mixing bowl. Mix for 10 Sec./Stufe 3 to combine.

Combine rhubarb and pineapple

In a separate bowl, combine 3 cups chopped rhubarb and 1 cup drained crushed pineapple. This step is done outside of the Thermomix.

Mix filling ingredients

Thermomix® Setting

15 sec/Speed 2/Linkslauf Reverse

Add the rhubarb and pineapple mixture to the mixing bowl with the dry ingredients. Mix for 15 Sec./Stufe 2/Linkslauf to evenly blend.

Assemble and bake the pie

Pour rhubarb mixture into the prepared pie crust; dot with 2 tablespoons unsalted butter. Place remaining 1 crust on top; crimp the edges to seal in filling. Cut a few slits in top crust to vent steam. Bake in the preheated oven until crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes. This step is done outside of the Thermomix.