| Prep: 30 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 23g | 15g | 62g |
| sugars | fibre | protein | salt |
| 35g | 4g | 5g | 0.4g |
The first time I tasted the Indonesian Salak and Pineapple Tart, I was amazed by its delightful blend of flavors. The rich, buttery pastry tauntingly complemented by the mildly sweet salak fruit and explosively tangy pineapple did nothing short of ignite my taste buds. This was a dessert that drew me in, both complex and comforting, unfamiliar yet immediately appealing.
A One of a Kind Fusion
Having been born and raised in California while being deeply rooted in my Gujarati heritage, I’ve always been keen to explore the unlimited possibilities a fusion cuisine offers. The Indonesian Salak and Pineapple Tart, while being far removed from either traditional American or Gujarati cuisine, somehow epitomizes the bridge between my two cultures. With its lush, tropical fruits, it reminds me of the sun-soaked beaches of California, yet the warming cinnamon is distinctly reminiscent of the spices used in Gujarati desserts.
The Joy of the Bake and Its Healthy Side
Making this tart is as enjoyable as eating it. Working the cold butter into the flour, shaping the dough into a crust, and arranging the beautifully sliced fruits, it’s a cathartic experience. Even better, the end result is not only delicious but also packed with several health benefits. The pineapple lends a high dose of vitamin C, plus it’s great for digestion. The salak, with its high fiber content as well as essential vitamins and minerals, adds a welcome punch of nutrition to the dessert.
Possible Pairings and Similar Dishes
If you’re a fan of the American lattice-topped apple pie, you’ll love this tart. Though the fruits are different, the process and the pleasing contrast of sweet filling and crisp crust are similar. The Indonesian Salak and Pineapple Tart would pair beautifully with a simple, cooling vanilla ice cream. If you’re up for trying another dish that partners tropical fruits with pastry, check out the Pina Colada Tarte Tatin, a modern twist on the French classic by Jamie Oliver.
What You’ll Need
- 2 cups of all-purpose flour
- 1 cup of butter, cold and cubed
- 1/2 cup of powdered sugar
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
- 4 Salak fruits, peeled and finely sliced
- 1 large pineapple, peeled and finely sliced
- 1 cup of granulated sugar
- 2 tablespoons of lemon juice
- 2 tablespoons of cornstarch
- 1/2 cup of pineapple juice
- 1 tablespoon of ground cinnamon
- 1 egg, beaten for egg wash
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C) and grease a tart tin, set aside.
Step Two
In a bowl, mix together the all-purpose flour, powdered sugar, and salt. Afterwards, add the cold, cubed butter and mix until the ingredients form a crumbly, sand-like texture.
Step Three
Add the vanilla extract and combine until a soft dough is formed. Press this dough evenly into your greased tart tin, ensuring the dough reaches the edges and creates a nice, high walls. Put the tart tin in the refrigerator while preparing the filling.
Step Four
For the filling, combine the sliced Salak fruits, sliced pineapple, granulated sugar, and lemon juice in a large bowl. Make sure the fruit is well coated with the sugar and lemon juice, and then set aside for about 10 minutes, giving time for the fruit to release its juice.
Step Five
In a separate bowl, combine the cornstarch and pineapple juice, whisking until there are no lumps of cornstarch remaining. Pour this mixture into your fruit, and then add the ground cinnamon. Stir until everything is well-combined.
Step Six
Remove your tart tin from the refrigerator and pour the fruit filling into the tart shell. Spread the fruit out into an even layer, then brush the edges of the tart with the beaten egg.
Step Seven
Put the tart in the oven, baking for about 30-35 minutes or until the tart crust is golden and the fruit filling is bubbling. Let the tart cool before slicing and serving.
