Walnut tart with pineapple & meringue

Ingredients

Shortcrust base

235 grams (8.30 ounces) all-purpose flour

40 grams (1.40 ounces) almond flour

115 grams (4.05 ounces) unsalted butter, diced

60 grams (2.10 ounces) powdered sugar

2 grams (0.05 ounces) salt

1 egg (50-52 grams)

Filling

2 egg whites (70 grams)

100 grams (3.50 ounces) walnuts, chopped

110 grams (3.90 ounces) sugar

30 grams (1.20 ounces) potato starch

canned pineapple rings, to taste

Meringue cap

2 egg whites (70 grams)

110 grams (3.90 ounces) sugar

45 milliliters (1.50 ounces) water

Instructions

Step 1

1. To make the shortcrust base, sift the all-purpose flour, almond flour, salt, and powdered sugar into a large mixing bowl. Add the diced cold butter. Using a paddle attachment of a stand mixer or a large knife, mix at low speed until the mixture resembles coarse crumbs.

Step 2

2. Add the egg and knead the dough until it comes together to form a smooth dough. If the dough is too dry, add one tablespoon of cold water.

Step 3

3. Quickly knead the dough on a lightly floured surface, then roll it out between two sheets of parchment paper to a thickness of 2 mm (0.08 inch). Place the rolled dough in the fridge for 3 to 4 hours.

Step 4

4. Preheat your oven to 170°C (340°F). Cut the dough base with a pastry ring. Using a sharp knife, cut strips of the dough to the desired height and form tartlet shells by pressing them into the pastry rings. Refrigerate the tartlet shells for 30 minutes.

Step 5

5. For the filling, whip the egg whites with a pinch of salt until they form a thick foam. Gradually add the sugar, continuing to whip until soft peaks form. Soft peaks should curl downwards when the beaters are lifted.

Step 6

6. In a separate bowl, mix together the chopped walnuts and potato starch. Gently fold this mixture into the whipped egg whites.

Step 7

7. Spoon the filling into the prepared tartlet shells, filling them halfway. Top with canned pineapple rings as desired. Bake in the preheated oven for 20 to 25 minutes, or until the tartlets are golden brown and the filling is set.

Step 8

8. To make the meringue cap, start by whipping the egg whites at low speed. Meanwhile, in a saucepan, bring the sugar and water to a boil and cook until the syrup reaches 117°C (243°F). If you don't have a thermometer, look for the syrup to form a 'soft ball' stage when dropped into cold water.

Step 9

9. Once the egg whites reach soft peaks, slowly pour in the hot syrup along the side of the mixing bowl, and continue to whip for another 5 minutes until glossy and firm.

Step 10

10. Transfer the meringue to a pastry bag fitted with a star tip. Pipe the meringue onto the cooled tartlets, forming decorative peaks. Lightly toast the meringue with a kitchen torch, or place it under a broiler for a few seconds until lightly browned. Keep a close eye on the meringue to avoid burning.

Servings

Transform your table into a scene from a gourmet bakery with this pineapple and walnut tart! Slice it up and serve it warm with a scoop of vanilla bean ice cream for an unforgettable, melty bite. For a tropical twist, pair it with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes—your tastebuds will be on vacation! Hosting a brunch? Present the tart with fresh pineapple wedges and a little dusting of powdered sugar for a picture-perfect finish. And don't forget a good cup of coffee or a subtly sweet dessert wine to compliment the tart's rich flavors. Whatever the occasion, this tart is your ticket to show-stopping satisfaction.

Equipment

Mixing Bowls

You'll need a set of mixing bowls for combining ingredients. Tip: Use a heavy-bottomed bowl to keep it steady while mixing.

Paddle Mixer or Knife

To mix the butter with the flour, an electric mixer with a paddle attachment is ideal. If you don’t have one, a large knife works too for cutting the butter into crumbs.

Parchment Paper

This helps in rolling out the dough without sticking and makes it easy to transfer into the tart ring.

Tart Ring

A metal tart ring is perfect for shaping your tart. Make sure it's the right size for your filling needs.

Pastry Bag

Essential for piping the meringue beautifully on top of your tart. Consider using a round or star nozzle for a decorative finish.

Kitchen Thermometer

For making the syrup in the meringue, a kitchen thermometer ensures the correct temperature is reached. No thermometer? No problem! Look for the “dense ball” stage.

Variations

Creating gluten-free and vegan versions of this delightful tart is easier than you might think! For a gluten-free variation, simply substitute the flour with a gluten-free blend and ensure the almond flour is certified gluten-free. For the vegan version, replace the butter with a vegan margarine and use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg. For the meringue, you can use aquafaba (chickpea brine) as a substitute for egg whites—whip it just like you would with eggs and it will do the trick beautifully! And don't forget to choose a vegan-friendly sugar to ensure every ingredient fits your dietary preferences.

Faq

How do I know when my tart crust is ready to come out of the fridge?
The tart crust should be firm and cold to the touch, making it easier to handle without sticking to your fingers.
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain and pat it dry to avoid excess moisture in your tart.
How can I ensure my meringue doesn't collapse?
Make sure to whip the egg whites to soft peaks before adding the syrup gradually, and avoid over-whipping once the syrup is incorporated.
What can I do if my shortcrust dough is too sticky?
If your dough is too sticky, try chilling it for a bit longer and dusting your work surface with a small amount of flour while rolling it out.
Is it possible to make this tart ahead of time?
Yes, you can make the tart a day in advance. Just store it in the fridge and add the meringue topping right before serving.
Can I use a different type of nut for the filling?
Of course! Pecans or hazelnuts would work wonderfully and add a unique flavor to your tart.