Pastel de Piña (Pineapple Tart) Recipe

Serves: 12 Save

Ingredients (17)

  • For the pineapple filling:
  •  
  • 1 large, ripe pineapple, peeled and cored
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, cut into 1-inch pieces
  •  
  • For the crust:
  • 600 grams all-purpose flour (4 cups), plus additional for dusting work surface (See Notes)
  • 1 1/2 teaspoons salt
  • 300 grams unsalted butter (21 tablespoons), cut into 1/4-inch pieces and chilled (See Notes)
  • 2 large eggs, lightly beaten
  • Ice water, as needed (See Notes)
  • 1 large egg yolk
  • 1 tablespoon heavy cream

Directions

Learn how to make this recipe at Serious Eats

Mai Tai

Served over ice, each Mai Tai sip is a journey to a sun-soaked beach. Garnished with a pineapple wedge and a cherry, it's not just a drink; it's a ticket to paradise. Let the Mai Tai be your passport to bliss – where every sip is a vacation in a glass.

Ingredients (6)

  • 1.2 oz. Captain Morgan White Rum
  • 0.5 oz. Dark Rum
  • 0.75 oz. Lime Juice
  • 0.5 oz. Triple Sec
  • 0.75 oz. Orgeat Syrup
  • Pineapple Wedge and Cherry to garnish