Pineapple Rum Tart! Week 11 of 12 Weeks of Christmas Treats #12wksxmastreats

This tart has a smooth rum flavor and a tart pineapple flavor under a sweet crust and fluffy homemade whipped cream. Who wouldn't want that?!? During the holiday season sometimes people get excited and bake with alcohol. On one hand it seems like a waste of alcohol, but on the other hand, the flavor is usually completely worth it! This Pineapple Rum Tart is definitely on the other hand. It's completely worth it!

I know I've been bad about posting deliciousness lately. I'm sad about that, but I've been really busy. I started an awesome new job and have been so busy at work that I haven't had much time at home to bake fun desserts and share them with you. I'm baking on the weekends when I can, but it's still not as muh as I used to. I don't want you to think that I'm abandoning my site or just not posting because I don't want to. I do want to (I just want you to know that), I'm just still working on that fine balance between blogging, work, and family time. As most bloggers know, it can be a tough time working it out. Hopefully you enjoy the fun recipes when I do get around to posting them :).

Welcome to week 11 of the 12 weeks of Christmas Treats Blog Hop. It is a blog hop hosted each year by Brenda at Meal Planning Magic and it's lot of fun to participate in and see what everyone makes each week. If you want to participate too then you can sign up here. There's only one week left for this year but I bet you could still jump in if you wanted to :).

I hope you love this recipe as much as I do!

Pineapple Rum Tart

Ingredients:

Filling

- ½ cup packed light-brown sugar

- ½ cup granulated sugar

- 4 tablespoons fresh lemon juice

- 1 cup dark rum, such as Myers's

- 4 tablespoons heavy cream

- 2 large cans of pineapple rings, drained (reserve juice for another use)

- 2 teaspoons vanilla extract

- 1 large egg yolk

Tart Dough

- 2 cups all-purpose flour

- ¼ cup sugar

- ¾ teaspoon salt

- 8 ounces (2 sticks) cold unsalted butter, cut into ½-inch pieces

- ¼ cup ice water

Directions:

On a lightly floured surface, roll half of the dough into a 11-12” circle, 1/8” thick. Gently fold the dough in half and place in a tart pan. Gently unfold and fit to the pan pressing the dough gently against the sides of the pan. Trim the edges. Refrigerate until ready to use. Set the remaining dough for the lattice aside.
Combine sugars, vanilla, and lemon juice in a large skillet. Cut the pineapple slices into quarters, add to the skillet, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add the rum, and simmer the mixture until the pineapple has softened and almost all of the liquid has evaporated, 15-20 minutes. Remove from heat, and let cool in pan.
Remove tart pan from refrigerator. Spread pineapple mixture evenly on dough. Combine the yolk and cream in a small bowl, then brush some of the mixture along the top edges of tart.
Roll out the remaining dough on a lightly floured surface and cut into ½” strips. Place in a lattice design on top of the pineapple filling. Brush top of lattice with egg wash. Refrigerate, uncovered, for about 1 hour.
Preheat oven to 400F. Bake the tart for 15 minutes, then reduce heat to 375F, and continue baking until crust is golden and filling is bubbling, 40 to 45 minutes. (If crust browns too quickly, tent edges with foil.) Let cool in tart pan on a wire rack. Serve within a few hours of baking for best results.