Caramelized Pineapple Tart

Name: Caramelized Pineapple Tart
Ingredients: 1/2 cup of butter; 6 pineapples, peeled, cored, cut into slices, without seeds; 1/2 cup of sugar; 1 tablespoon of grated lime zest; For the caramel; 1/2 cup of sugar; 3 tablespoons of water; 1 teaspoon of cream tartar; 1 tablespoon of brandy; For the crust; 1 1/4 cups of all-purpose flour; 6 tablespoons of butter or margarine; 2 tablespoons of vegetable oil; 1/4 teaspoon of salt; 3 tablespoons of cold water; To serve; 1 cup of whipped cream

1
1/2 cup of butter
2
6 pineapples, peeled, cored, cut into slices, without seeds
3
1/2 cup of sugar
4
1 tablespoon of grated lime zest
5
For the caramel
6
1/2 cup of sugar
7
3 tablespoons of water
8
1 teaspoon of cream tartar
9
1 tablespoon of brandy
10
For the crust
11
1 1/4 cups of all-purpose flour
12
6 tablespoons of butter or margarine
13
2 tablespoons of vegetable oil
14
1/4 teaspoon of salt
15
3 tablespoons of cold water
16
To serve
17
1 cup of whipped cream

Ingredients

1
1/2 cup of butter
2
6 pineapples, peeled, cored, cut into slices, without seeds
3
1/2 cup of sugar
4
1 tablespoon of grated lime zest
5
For the caramel
6
1/2 cup of sugar
7
3 tablespoons of water
8
1 teaspoon of cream tartar
9
1 tablespoon of brandy
10
For the crust
11
1 1/4 cups of all-purpose flour
12
6 tablespoons of butter or margarine
13
2 tablespoons of vegetable oil
14
1/4 teaspoon of salt
15
3 tablespoons of cold water
16
To serve
17
1 cup of whipped cream

Directions

1
Melt the 1/2 cup of butter in a large skillet
2
Add the pineapples, sugar, and lime zest
3
Cook the pineapples stirring occasionally until they are tender
4
Transfer them to a bowl and let them cool
5
Prepare the crust: in a large mixing bowl, combine the flour with the butter or margarine and vegetable oil cut into small pieces
6
Add the salt
7
Mix well until everything is combined
8
Add the water and mix stirring with a spoon until all the water has been absorbed
9
Shape the dough into a ball
10
Gently knead it with your palm for a few seconds to distribute the fat evenly
11
Shape it again into a ball
12
Dust with flour, wrap in wax paper, and refrigerate for 1 hour
13
Preheat the oven at high heat (200°F)
14
Grease a tart pan with a diameter of 9 inches
15
Prepare the caramel: in a medium skillet, cook the sugar, water, and cream tartar over medium heat until a golden brown syrup is obtained
16
Pour it into the tart pan and arrange the pineapple slices on top
17
Cover with the crust and bake at moderate heat (170°F) for about 35 minutes
18
Let it cool for 30 minutes and then invert onto a plate, so that the pineapples are on top and the crust is on the bottom
19
Serve warm or cold with whipped cream mixed with brandy.