James Berthier’s Pineapple Passion Tart

2016-04-16
  • This Recipe
  • Cuisine : French Cuisine
  • Course : Dessert, Tart
  • Difficulty : Intermediate
  • Category : Course
  • Yield : One tart
  • Servings : 8
  • Preparation Time : 45 Minutes
  • Cooking Time : 15 Minutes
  • Readiness Time : 2 H
  • This Post
  • Chef : François
  • Category : Recipe
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A delicious tart for those who are in need of exotic flavors... the tart of top French pastry master, James Berthier 
Pinneapple Passion Tart of James Berthier

How I saved my lousy Friday night

I ended up on a lousy Friday night doing my grocery shopping, alone, wandering at Albertson’s, when I stumbled on discounted pineapples at the fruit stand, and I decided I was going to bake the famous Pineapple Passion Tart of James Berthier.

To save their Friday night, some people go salsa dancing, others go bowling, while others would go to a concert. Well… François bakes a tart, and that’s what makes me happy…
This tart is not only beautiful, it’s also a delicious exotic treat

Ingredients

Pinneapple Passion Tart of James Berthier 

 Dough

A Sablée Dough.
For the sablée dough, see HERE.

 Fruit Jelly

1 ¾ Cup Diced Pineapple (350 grams)

3 Tablespoons Passionfruit puree (50 grams)

½ Cup Sugar (100 grams)

2 Tablespoons Pectin NH (14 grams)

½ Cup Oranges (peeled) (100 grams)

 Mascarpone Cream

1 ⅓ Cup Whipping Cream (300 grams)

2 Tablespoons Sugar (30 grams)

¾ Cup Mascarpone Cheese (180 grams)

Steps

Pinneapple Passion Tart of James Berthier

The Fruit Jelly

Start by peeling and chopping the

Diced Pineapple

(1 ¾ Cup or 350 g) into thin strips (« Julienne »)
For this recipe, James is using

Passionfruit puree

(3 Tablespoons or 50 g). Not always easy to find… I got lucky to find a few of them, although quite pricey…
If you live in the US of A, call Asian supermarkets. I was surprised to find mine at…. Von’s !
Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James BerthierIf you can’t find them (for which nobody will blame you), you can use Passion Fruit puree, usually sold frozen. You may find some local stores selling it, but I noticed that you can also purchase it online (try amazon.com or BevMo)

If you live in the Los Angeles area, I listed in this article a few places where you can buy Passion Fruit and Passion Fruit Purée.
You need to cut the

Oranges (peeled)

(½ Cup or 100 g) into matchsticks (called « Julienne » in French)
Pinneapple Passion Tart of James Berthier

First half of fruit

You need to divide the fruit into 2 equal parts.

Cook in a saucepan one half of the fruit, until they are cooked and soft
Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James Berthier

Blending

You then transfer the content of the saucepan into a blender (or a food processor) and blend well

Preparation of the Pectin

In order to add the

Pectin NH

(2 Tablespoons or 14 g), you need to « prepare » it by mixing it in a bowl with the

Sugar

(½ Cup or 100 g) and combine. This will avoid any lump
Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James BerthierTransfer the fruit puree that you blended into the saucepan and cook again, then add the Pectin / Sugar mix and stir.

You will need to bring to a boil for

2 minutes

.
Pinneapple Passion Tart of James Berthier

second Half

Add the second part of the fruit you had put aside, stir quickly and then transfer to a new bowl.

You don’t want to cook that second half.
We then pour the hot fruit Jelly into a square mold (I found mine on Amazon.com). For this recipe (and the quantities I mentioned earlier), you will need a 7 inches square mold.

My mold is bottomless, so I placed a plastic wrap to create the bottom.
Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James BerthierPour in the hot fruit jelly
Pinneapple Passion Tart of James Berthier This idea now is to solidify the jelly. You can refrigerate the mold but I prefer personally to place it in the freezer, it will make the assembling easier later on

The sablée dough

Pinneapple Passion Tart of James Berthier

The Sablée Dough ("pâte sablée" in French)

We need a Sablée Dough for the tart
Pinneapple Passion Tart of James BerthierThe recipe of the Sablée Dough is HERE
For the dough, start by spread it with a rolling pin.
I used another mold (same size or slightly larger), that I push on the Sablée dough to create the « bottom »
Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James BerthierFor the sides of the dough, I cut strips of 3/4 of an inch
I humidify the sides (this will be the glue)
Pinneapple Passion Tart of James Berthier
I place my dough strips that I just cut
Pinneapple Passion Tart of James Berthier

Resting the dough

I know we all get impatient, but we cannot bake this dough right away, that’s something I learned at my pastry school. We need to let it rest and « develop » in the fridge for

2 hours or more


Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James Berthier After that time, fork the dough (so it stays flat when baking) and bake at 305 °F/150 °C for

30 minutes

, or until slightly golden.
Do not bake too long or the dough will be too hard to eat

After baking, remove the mold right away (or it would continue to bake the dough)
Pinneapple Passion Tart of James BerthierAllow the dough to cool down for

30 minutes


Mascarpone Cream

Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James BerthierFor the cream, whip the

Mascarpone Cheese

(¾ Cup or 180 g), the

Sugar

(2 Tablespoons or 30 g) and the

Whipping Cream

(1 ⅓ Cup or 300 g) altogether until it holds well

Assembling

Spread the Cream inside the Sablée dough
Pinneapple Passion Tart of James Berthier
You can make it perfectly even with an offset spatula
Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James BerthierRemove the Fruit Jelly from the freezer (or refrigerator) and carefully unmold, using a knife, or a torch, or even a hair blower
Pinneapple Passion Tart of James Berthier
Pinneapple Passion Tart of James BerthierI lay the fruit jelly on the tart with the cream, and transfer to the fridge so it thaws and everything stays fresh, for about

3 hours


For the decoration, I cut pineapple cubes, or dices, and place them on the tart, using toothpicks so they hold to the cake
Pinneapple Passion Tart of James Berthier
You may also use Snow Sugar for the sides (if you don’t have snow sugar, just mix icing sugar with 20% corn starch).
Snow sugar is known for not melting on tarts.

Whooa ! What a tart, so beautiful and delicious ! Worth the effort, I guarantee !!

The result and the pix



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1 ¾ Cup Diced Pineapple (350 g)

3 Tablespoons Passionfruit puree (50 g)

½ Cup Sugar (100 g)

2 Tablespoons Pectin NH (14 g)

½ Cup Oranges (peeled) (100 g)

1 ⅓ Cup Whipping Cream (300 g)

2 Tablespoons Sugar (30 g)

¾ Cup Mascarpone Cheese (180 g)

Total