Buttery crust, creamy coconut frangipane filling and ripe sugary pineapple combined to make this Pineapple Coconut Frangipane 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 delicious Pineapple Coconut Frangipane Tart. Serve it with a spoonful of my homemade coconut whipped cream from a couple days ago and you will be transported immediately to an island somewhere in the Pacific.
How to Make Pineapple Coconut Frangipane Tart
The name Pineapple Coconut Frangipane Tart may sound like something super complicated to make at first. But fear not, it’s actually very simple. I always start out with my all-butter pie crust for a fool-proof buttery sweet crust that I love.
The frangipane filling is a mixture of butter, sugar and egg with almond meal and shredded coconut. The quickest way to make it is to use a food processor to cream the ingredients together. If a food processor is not available, it can also be made in a stand mixer with the paddle attachment, the mixture just won’t be a smooth. The taste, however, will not be compromised either way.
As for the pineapple topping, about half a fresh pineapple is enough to cover the entire tart. I did not test this recipe with canned pineapple but I think it may be too watery. Either way, I recommend ripe fresh pineapple for the best taste and result. You can snack on the remaining pineapple or add them to smoothie.
How to Pick Fresh Pineapple
- I always choose one that has more yellow than green on the skin.
- It should be very fragrant. Give it a sniff at the base of the pineapple, if you can’t smell anything, chances are it’s not ripe. It should smell sweet and pineapple-y.
- It should be firm but not rock hard. When squeeze it should give a bit but should not be too soft.
This Pineapple Coconut Frangipane Tart is the perfect dessert for when you need a little tropical vacation right where you are. It is a great way to celebrate the beginning and the end of Summer. I hope you will enjoy this delicious tart and hold on to all those summer vacation memories as we transition into Fall.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Pineapple Coconut Frangipane Tart
For pie crust
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 rounded teaspoon kosher salt
- 5 ounce unsalted butter - cold
- 3 tablespoon cold water
- Extra flour for rolling
- 4 oz unsalted butter - softened
- 1/2 cup granulated sugar
- 1/2 cup almond meal
- 1/2 cup shredded unsweetened coconut
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 large egg
- 1/2 teaspoon vanilla extract
- Half a fresh pineapple - chopped
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 1/2” 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.
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