| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 28g | 17g | 52g |
| sugars | fibre | protein | salt |
| 26g | 2g | 5g | 0.1g |
There’s something undeniably magical about the Lulo and Pineapple Tart Recipe. Not only does it incorporate the rich flavors of tropical fruits, it also brings a hint of my Montana roots into play. Given the fact that I grew up appreciating the bison burgers and huckleberries of my homeland, incorporating the similarly tangy yet sweet lulo fruit was a refreshing adventure for me. This, paired with the juicy texture of pineapple, results in a tart that is an explosion of flavors. But it’s not just the taste that made me fall in love with this recipe, it’s the health benefits that come with it.
The Health-Boosting Ingredients
Lulo fruit, native to South America, is a powerhouse of health benefits. Abundant in vitamin A, vitamin C, calcium, and iron, it contributes positively to your overall wellness. Likewise, pineapples are known for their bromelain content, an enzyme that aids digestion and reduces inflammation. Additionally, the honey element in the recipe not only introduces a natural sweetness but also works as a great source of antioxidants.
A Flavorful Adventure
With every spoonful, this Lulo and Pineapple Tart whisks you away on a journey of taste. The first bite is slightly citrusy, the lulo contributing its unique tartness, which is then complemented by the delicate sweetness of fresh pineapple. The blend of these tropical fruits with the bracing hint of lemon and the mellowness of vanilla makes for an exquisite delicacy, similar to your traditional fruit tarts, yet with a twist. I recommend serving this tart with a chilled glass of Ice Wine, the sweetness of which matches perfectly with this dessert.
Moreover, the recipe could work well with other dishes too. If you’re planning a summertime barbecue, the Lulo and Pineapple Tart would make a terrific dessert finale. It would complement the smoky meats with its fruity vigor, very much like an upgraded version of the classic Pineapple Upside-Down Cake or the famous Key Lime Pie.
Though my culinary journey began nestled between the vast landscapes of Montana, exploring new flavors such as this has led me to weave together traditions from around the globe. And I am thrilled to share this vibrant and health-packed Lulo and Pineapple Tart with you. Happy baking!
What You’ll Need
- 1 cup of all-purpose flour
- 1 cup of unsalted butter (chilled, cut into small pieces)
- 1/4 cup of granulated sugar
- 1/4 teaspoon of table salt
- 2 tablespoons of ice-cold water
- 2 cups of lulo fruit pulp (about 10 lulos)
- 1 cup of fresh pineapple, diced
- 1 tablespoon of lemon juice
- 1/4 cup of honey
- 1 tablespoon of cornstarch
- 1/2 cup of white granulated sugar
- 1/2 teaspoon of pure vanilla extract
- 6 tart pans
- Fresh mint leaves for garnish (optional)
Method
Step One
In a food processor, combine the all-purpose flour, unsalted butter, granulated sugar, table salt, and ice-cold water. Pulse until the mixture resembles coarse crumbs. Then, press the mixture into your tart pans, making sure to spread evenly on the bottom and up the sides.
Step Two
Chill the tart shells in the refrigerator for at least 30 minutes. Preheat your oven to 375°F (190°C) during this time.
Step Three
After chilling, bake the tart shells in your preheated oven for about 20 minutes, or until lightly golden. Remove from the oven and allow to cool.
Step Four
While your tart shells are cooling, prepare the lulo fruit pulp. If using fresh lulos, blend standard lulos in a blender until smooth, and then strain the mixture through a fine-mesh sieve to remove any seeds or chunks. You should end up with about 2 cups of lulo fruit pulp.
Step Five
In a saucepan, combine the lulo fruit pulp, diced pineapple, lemon juice, honey, cornstarch, white granulated sugar, and pure vanilla extract. Stir well and bring the mixture to a simmer over medium heat.
Step Six
Continue to cook over medium heat, stirring frequently, until the mixture has thickened up to a jam-like consistency.
Step Seven
Once the mixture has thickened, remove from heat. Let it cool slightly, and then spoon it into the cooled tart shells.
Step Eight
Refrigerate the tarts for at least 2 hours, or until they are set and chilled.
Step Nine
Serve your Lulo and Pineapple Tarts chilled, topped with fresh mint leaves for garnish if desired. Enjoy!
