Makes 8-10 Servings
For the Tart Shell:
2 sticks cold unsalted butter, diced
¼ cup sugar
½ tspn salt
2 cups all purpose flour
¼ cup cold iced water
For the filling:
1 large pineapple – peeled, cored and quartered
2 cups cherries – pitted and sliced in half
1 tspn vanilla
¼ cup granulated sugar
¼ dark brown sugar
Juice of ½ lemon
¼ cup cognac
1 large egg and 1 tb of water for the egg wash
Prep time: 1.5 hours | Cook time: 1 hour
In a food processor pulse flour, sugar, and salt to mix. Add butter and pulse 10-15 times. Slowly pour in water until the dough just begins to hold together. Divide into two discs, wrap in plastic and refrigerate for 1 hour.
Take a rectangular 8 by 11 inch false bottom tart shell buttered and floured refrigerate until ready to fill.
For the filling: Cut each pineapple quarter into ½ inch thick slices. In a large sauté pan combine the sugars, vanilla and lemon juice. Add pineapple and cook over medium heat ¾ minutes until the sugars are dissolved. Add cognac and simmer for 20-23 minutes until most of the liquid has evaporated and the pineapple is soft. Set aside to cool.
On a lightly floured surface, roll out each disc of dough to a 12 by 9 inch rectangle. You may wiggle the dough a bit to make it more even. Place one rectangle on parchment paper and freeze until firm, approximately 15-20 minutes. Place the second rectangle into the floured and buttered tart pan and mold into the pan gently pressing into each crevice. Be careful not to overwork it. If it breaks apart, do not worry, just take an overlapping piece and gently work it in. Roll the rolling pin on top of the tart pan which will cut off any excess. Discard the unnecessary dough and refrigerate until ready to use.
Preheat oven to 400F.
For the lattice: using a ruler cut the second rectangle into 16 ½ inch wide by 12 inch strips. Place 8 strips in pairs back onto the parchment paper with the total width of the strips should be no more than 8 inches – which is the width of the tart pan. Starting with the next strip start to weave it from the center of over one and under one. See picture. Continue on with the second strip and so forth grouping them together by twos. Freeze until ready to use.
Spread the pineapple mixture evenly into the tart shell and top with an even layer of cherries. Combine egg and water for the egg wash and brush the outside of the pastry with the egg wash. Gently by holding the parchment paper in one hand and tilting it towards the tart – slide the frozen lattice on top and press edges to seal. Trim off excess and brush with egg wash.
Transfer tart to a baking sheet and bake for 15 minutes. Reduce heat to 375F and bake for 45 minutes until crust is golden and the filling is bubbling. If the crust is browning too fast – cover with tin foil. Let cool completely and enjoy!