Pineapple pie
by Inge Mersseman
Ingredients
- puff pastry
- baking marzipan (slices)
- pineapple chunks, marinated in a little sugar
- pineapple jam or glaze
- powdered sugar
Preparation
Pineapple chunks 6 x 14cm
- 1000 g pineapple chunks
- 100 g sugar
marinate the frozen pineapple chunks the day before with the sugar. Drain the juice.
Ingredients for the pineapple jam
- 500 g pineapple chunks
- 450 g sugar
- a pinch of salt
- 5 g pectin
- 50 g sugar
mix the pineapple chunks with sugar and salt and leave to stand for the whole night, to marinate
bring to boil all the marinated pineapple and mix
blend the 50 g sugar with the pectin and add to the jam, mix well
bring to boil for another 5 to 10 min to 104˚ C (the pectin in the sugar can thicken the jam)
Finishing
prick the puff pastry, place in a pre-heated oven at 180 °C and bake for 15 minutes, until golden brown
press softly small rings into the puff paste (with a flan ring)
place thin marzipan slices on to the puff pastry rounds
cover with the marinated pineapple chunks
sprinkle with powdered sugar
bake for 1 h at 180°C and leave to cool
bring to boil the jam and lightly glaze the baked pies
sprinkle with powdered sugar
