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Tropical Shine: Caramelized Pineapple and Vintage Rum Pie

Name: Tropical Shine: Caramelized Pineapple and Vintage Rum Pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Brasileira
Ingredients: 250 g All-purpose flour; 125 g Unsalted butter, cold and cubed; 80 g Powdered sugar; 1 unit Large egg; 1 pinch Salt; 1 unidade grande Ripe Pearl pineapple; 100 g Brown sugar; 50 g Unsalted butter; 1 unit Cinnamon stick; 2 units Cloves; 100 ml Rum envelhecido de boa qualidade (ex: Appleton Estate 12 anos, Zacapa 23); 50 g Refined sugar; 50 ml Water; 1 tablespoon Sicilian lemon juice; 250 g Chilled mascarpone cheese; 150 ml Fresh heavy cream (35% fat), chilled; 50 g Powdered sugar; 1/2 fava bean Vanilla bean (seeds) or extract; a gosto Fresh mint leaves; a gosto Sicilian lemon zest

A gastronomic ode to the complexity of rum and the art of mixology.

Por

Equipe Receita Solta

Tropical Shine: Caramelized Pineapple and Vintage Rum Pie

Prep Time45 min

Cook Time60 min

Servings8 servings

DifficultyMedium

Calories420 kcal

Resumo para quem tem pressa

"Esta torta fina exibe a harmonia perfeita entre fatias douradas de abacaxi caramelizado em especiarias com redução aromática de rum envelhecido. Sobreposta a uma base crocante de massa sablée e creme aveludado de mascarpone com baunilha, é sofisticada e equilibrada."

A sophisticated tart with caramelized pineapple, aged rum syrup, and infused mascarpone cream, perfect for celebrating special moments with a touch of elegance.

O Que Você Precisa Saber

- The well-chilled sablée dough pre-baked under weights prevents the edges from shrinking and ensures a crunchy crispness. - The slow caramelization of pineapple in butter and brown sugar evaporates excess water from the pulp without breaking the slices. - The cold-whipped mascarpone cream with fresh heavy cream creates a velvety barrier that supports the fruit without softening the cake.

Ingredients

250 g All-purpose flour
125 g Unsalted butter, cold and cubed
80 g Powdered sugar
1 unit Large egg
1 pinch Salt
1 unidade grande Ripe Pearl pineapple
100 g Brown sugar
50 g Unsalted butter
1 unit Cinnamon stick
2 units Cloves
100 ml Rum envelhecido de boa qualidade (ex: Appleton Estate 12 anos, Zacapa 23)
50 g Refined sugar
50 ml Water
1 tablespoon Sicilian lemon juice
250 g Chilled mascarpone cheese
150 ml Fresh heavy cream (35% fat), chilled
50 g Powdered sugar
1/2 fava bean Vanilla bean (seeds) or extract
a gosto Fresh mint leaves
a gosto Sicilian lemon zest

Instructions

Prepare the Sablée Dough: In a food processor, pulse the flour, powdered sugar and salt. Add the cold butter and pulse until it forms a coarse crumble. Add the egg and pulse just until the dough comes together. Do not overwork. The professional technique is not to overprocess the dough to ensure crunchiness.

Chill the Dough: Remove the dough from the food processor, form a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for the dough's texture.

Bake the Dough: Preheat the oven to 180°C. Roll out the dough on a lightly floured surface and line a pie pan (approx. 24cm in diameter) with a removable bottom. Make holes with a fork, cover with parchment paper and weights (beans, rice). Blind bake for 15 minutes. Remove the weights and paper, and bake for another 10-15 minutes until lightly browned. Let it cool completely. The secret to this recipe is to blind bake the crust to prevent it from getting soggy.

Prepare o Abacaxi Caramelizado: Descasque o abacaxi e corte em rodelas de 1 cm. Em uma frigideira grande em fogo médio, derreta a manteiga com o açúcar mascavo, canela e cravos (se usar). Adicione as rodelas de abacaxi e cozinhe por 5-7 minutos de cada lado, até ficarem macias e caramelizadas. Retire do fogo e reserve. O erro mais comum é queimar o caramelo, então controle o fogo com atenção.

Make the Rum Syrup: In a small pan, mix the aged rum, sugar, and water. Cook over medium heat until the sugar dissolves and the syrup reduces slightly (about 5 minutes). Add the lemon juice and remove from heat. Let cool. In simple terms: this syrup will infuse the pineapple with a unique flavor.

Prepare the Mascarpone Cream: In a chilled bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla seeds (or extract) until firm and airy. Do not overbeat to avoid curdling. The most important tip is to use very cold ingredients for a perfect cream.

Monte a Torta: Espalhe uma fina camada do creme de mascarpone sobre a base da torta já fria. Arrume as rodelas de abacaxi caramelizado sobre o creme. Regue generosamente com a calda de rum envelhecido.

Finish and Serve: Decorate with fresh mint leaves and lemon zest. Place in the refrigerator for at least 30 minutes before serving so the flavors incorporate. Serve generous slices of this gastronomic masterpiece.

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Chef Tips

- Prick the bottom of the raw dough with a fork and line with parchment paper and pie weights to blind bake for the first 15 minutes. - Reduce the rum syrup over low heat to a shiny syrup consistency and let it cool before brushing the assembled fruits. - Dry the caramelized pineapple slices on absorbent paper for a few minutes before placing them on the cheese cream.

Variations

- Sprinkle thin flakes of fresh coconut toasted in a skillet over the pineapple to enhance the Caribbean tropical vibe. - Add ground allspice and nutmeg to the butter during caramelization to enhance the warm, spicy touch. - Flambe the pineapple slices directly in the skillet with an extra shot of rum before turning off the stove burner.

Substitutions

- The mascarpone cheese can be replaced with traditional cream cheese beaten with fresh heavy cream to soften the density. - Aged rum can be replaced by brandy, bitter almond liqueur, or concentrated passion fruit juice without alcohol. - The fresh vanilla bean can be replaced by a teaspoon of pure vanilla paste or concentrated natural extract.