Buttery crust, creamy coconut frangipane filling and ripe sugary pineapple combine to make this delicious Pineapple Coconut Tart the best tropical dessert you will ever taste! Serve it up with coconut whipped cream for the complete package.
My love for all things tropical continues to manifest through this unique Pineapple Frangipane Tart. The coconut frangipane filling is very similar to my almond frangipane but I swapped out half of the almond for shredded coconut. I even made a macadamia frangipane for these macadamia coconut croissants and a macadamia coconut frangipane for these macadamia coconut “cinnamon rolls”. Sooo good! *chef’s kiss*
This pineapple tart recipe is actually pretty easy to make; the two main components – the pie crust and the coconut frangipane – are fairly simple on their own. Like with many other pies and tarts, this pineapple coconut tart does take a little bit of effort to put together. But don’t worry, I’ll show you exactly how to make it and break it down into simple steps for you!
Table of Contents
Helpful tools
I think it would be helpful to have a food processor to make the pie dough and the frangipane. A stand mixer would be good too if you don’t have a food processor.
And then of course you’ll need an 8″ or 9″ tart pan.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Flour – you’ll need all-purpose flour for the pie crust. Pastry flour will work too but there is really no need to get a special type of flour for this. You’ll also need a small amount for the filling.
- Sugar – you just need granulated sugar for both the pie crust and the filling. I have used brown sugar in a frangipane filling like this before and it works wonderfully, so you can substitute brown sugar if you wish.
- Salt – again you’ll need kosher salt for both the crust and the filling. I typically use kosher salt but if you’re using table salt, use half as much.
- Unsalted butter – you’ll need cold butter for the pie crust and softened butter for the coconut frangipane filling. You can substitute salted butter in a pinch but you’ll need to omit the salt called for separately. However, there is still a chance your coconut pineapple tart might be a little saltier than usual. I would stick with unsalted butter if you can.
- Almond meal or almond flour – either will work. You can also grind whole almonds, or a different kind of nuts altogether for this recipe.
- Unsweetened shredded coconut – I’ve been using Let’s Do Organic brand fine shred coconut. I like the fine shred because if you happen to not own a food processor, you can use a mixer to make the frangipane easily. If your coconut shred is a bit larger, you’ll want to chop it up in the food processor a bit before mixing in with the rest of the ingredients. I think you can use sweetened coconut flakes but this will make your filling a little sweeter, and these tend to come in longer strands so you’ll definitely want to chop it up finer before using.
- Egg – you’ll need 2 large eggs for the filling.
- Vanilla – a little bit of pure vanilla extract is used in the filling to add complexity to the flavor.
- Pineapple – I used fresh pineapple here. I have not tested this recipe with frozen pineapple or canned pineapple so I don’t know if either would release too much water into the filling when baked. Plus I’m not too sure about the quality/sweetness of frozen pineapple. I feel like they tend to be more sour.
How to choose a ripe pineapple
Make sure to pick one with more yellow than green on the skin. It should be very fragrant. Go ahead and give it a sniff at the base, if you can’t smell anything, chances are it’s not ripe. It should smell sweet and pineapple-y. It should also be firm but not rock hard. When squeezed, it should give a bit but should not be too soft.
I know it’s a lot to look for, but many times pineapple at the stores tend to be more green, so I recommend leaving it on your counter for a few days before cutting it up. Or wrap it in a paper bag with an apple to “ripen” it quicker.
How to make pineapple coconut tart
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Make the dough
As always, I start out with my all-butter pie crust for a fool-proof buttery sweet crust that I love. However, if you don’t like making pie crust, a frozen crust or refrigerated pie dough will work for this recipe.
Make the pie dough by processing a mixture of flour, sugar, and salt with cold cubed unsalted butter. Pulse until butter is about pea-sized, then drizzle with cold water. When the dough starts to form, remove it from the food processor and shape into a disk, wrap with plastic and refrigerate for an hour.
Note: You do not need to wash the food processor for the next step!
Prepare the coconut frangipane
Cream sugar and softened butter in the food processor until light and fluffy. Add almond flour, shredded coconut, AP flour, and salt; pulse to combine. Beat the eggs with the vanilla, then add to the processor and process until smooth. Refrigerate your frangipane for 1 hour.
Tip: If you don’t have a food processor, you can make the frangipane in a stand mixer with the paddle attachment. The mixture won’t be as smooth but will still taste amazing either way.
Assemble and bake
Preheat your oven to 400 degrees Fahrenheit and remove the pie dough from the fridge. Roll it into a circle about 2 inches larger than your tart pan. Place the dough into your tart pan and roll the rolling pin along the edge of the pan to remove excess dough.
Tip: If time allows, chill the crust in the freezer while you cut the pineapple.
When ready to bake, take the tart pan out of the freezer and poke all over with a fork to create steam vents. Add the frangipane filling and spread it evenly along the bottom. Add the pineapple pieces on top.
Bake your coconut pineapple tart for about 50 minutes uncovered, or until the top is golden brown and puffy. Transfer the pan to a wire rack to cool completely before serving.
Tip: If you tart brown too quickly, you can tent it with a piece of foil to prevent the top from burning.
More baker’s tips
- As for the pineapple topping, about half a fresh pineapple is enough to cover the entire tart. You can snack on the remaining pineapple or use them in this pina colada smoothie.
- The tart will deflate when cooled – your coconut tart will be very puffy when you take it out of the oven. It will deflate when cooled, this is completely normal.
- Variations – try this tart with mangoes and peaches instead of pineapple.
- Making ahead – both the crust and the coconut frangipane filling can be made ahead and frozen separately for up to 3 months. You can also assemble the tart with the filling, except the fresh pineapple, and freeze. Thaw overnight in the fridge, then add fresh pineapple just before baking.
Storage
This pineapple coconut tart can be left out overnight if you’re making it the day before. Any leftover can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or let it come to room temperature before serving.
FAQs
You can, but you don’t need to. The filling is not too runny like a custard filling that requires blind baking.
Yes, you can try but note that raspberries don’t keep their shape like pineapple do when baked, so you will probably end up with more mushy fruits in the tart. You could try to bake the tart without the fruits and then garnish with fresh raspberries afterward.
Yes, if you omit pineapple, you will have just a coconut tart. There no need to make any modifications, simply skip the pineapple and bake the tart until golden brown.
Hungry for more?
Pineapple Coconut Tart with Coconut Frangipane
Equipment
- Round Tart Pan (8" or 9")
Ingredients
For pie crust
- 1 ½ cup all-purpose flour, 200 g
- 2 rounded tablespoon granulated sugar, 31 g
- ¼ rounded teaspoon kosher salt
- 5 ounce unsalted butter, cold and cubed, 142 g
- 3 tablespoon cold water
- Extra flour for rolling
For filling
- 4 oz unsalted butter, room temperature, 113 g
- ½ cup granulated sugar, 100 g
- ½ cup almond meal, 60 g
- ½ cup unsweetened shredded coconut, 40 g
- ¼ cup flour, 33 g
- ¼ teaspoon salt
- 2 large egg
- ½ teaspoon vanilla extract
- ½ a fresh pineapple, cut into 1" pieces ½" thick
Instructions
Make the dough
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
Prepare the filling
- In the bowl of the same food processor, cream the sugar and soften butter together.
- Add almond meal, shredded coconut, flour and salt, and pulse until combined.
- Beat the eggs with the vanilla extract and add to the food processor. Pulse until a smooth paste forms.
- Refrigerate the mixture for at least an hour.
- In the mean time, wash the pineapple, trim off the rind and core, cut up the pineapple into ½” thick slices and chop further into 1” pieces.
Assemble and bake
- Preheat oven to 400°F.
- Take pie dough out of the fridge and roll into a circle about 2” larger than your tart pan. Use extra flour to keep dough from sticking to the counter and roller.
- Carefully place the dough over the tart pan, lightly press the dough into the bottom and side of the pan, let the excess dough hang over the side.
- Press the rolling pin along the edge of the tart pan to take off excess dough.
- Poke the dough with a fork all over to create steam vents.
- Add the coconut frangipane filling and spread it with a spatula evenly.
- Add pineapple pieces on top of the filling in concentric circles, push them slightly into the filling.
- Bake in the middle rack for 50 minutes uncovered until the top is golden brown and puffed up.
- Remove and let cool on a wire rack completely before cutting into the tart.
- Serve with a dusting of powder sugar and some coconut whipped cream.
Notes
- You do not need to blind bake the crust.
- The tart will deflate when cooled, this is completely normal.
- Making ahead – both the crust and the coconut frangipane filling can be made ahead and frozen separately for up to 3 months. You can also assemble the tart with the filling, except the fresh pineapple, and freeze. Thaw overnight in the fridge, then add fresh pineapple just before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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if I omit the pineapple, do I need to add some liquid to the batter as the pineapple will release juice into the batter.
Hi Manda, you don’t need to add liquid to the frangipane. The egg and butter is enough to keep it moist.
Can you freeze the unbaked pie crust and filling prior to final assembly?
party postponed ?
Yes, you can most definitely freeze the pie dough and the filling except for the fresh pineapple.