1 fresh pineapple
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon grated lime zest
1 tablespoon freshly squeezed lime juice
2 tablespoons unsalted butter, softened
For the crust:
2 cups all-purpose flour
3/4 cup cold unsalted butter, cut into small pieces
5-6 tablespoons ice-cold water
1 fresh pineapple
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon grated lime zest
1 tablespoon freshly squeezed lime juice
2 tablespoons unsalted butter, softened
For the crust:
2 cups all-purpose flour
3/4 cup cold unsalted butter, cut into small pieces
5-6 tablespoons ice-cold water
Peel the pineapple and cut it into 2.5 cm thick slices, then remove the center
Cut the slices into 0.5 cm pieces
Place the pineapple in a bowl and sprinkle with 1 cup granulated sugar
Cover and refrigerate for 5 hours
Preheat the oven to 220°F (220°C)
Drain the pineapple and reserve 1/2 cup of juice
Prepare the crust: cut the butter into small pieces and work it into a crumbly mixture with your fingers
Add flour as needed, stirring with a fork until a dough forms
Knead the dough three times to form a ball (it doesn't have to be smooth and uniform)
Roll out the dough thinly
Use half of the dough to line a 22 cm diameter refractory mold, greased
Spread the pineapple over the crust
In a saucepan, mix together the remaining sugar and flour
Add the reserved juice, stirring well
Bring to a boil over medium heat, stirring constantly
Remove from heat and stir in the grated lime zest and freshly squeezed lime juice
Pour the mixture over the pineapple and sprinkle with 2 tablespoons unsalted butter, cut into small pieces
Top with the remaining dough, pressing the edges together to seal
Make some cuts to allow steam to escape
Cover with aluminum foil and bake for 35-45 minutes
Remove the foil 15 minutes before baking is complete
Let cool, then unmold and serve.
