I had some leftover Moscato D’Asti wine that was very nice but just to sweet for me to drink. This turned out to be a perfect way to make use of it and a slightly under-ripe pineapple at the same time.
This tart differs from the traditional clafoutis in that the pineapples replace the cherries. And, in an homage to the 50s style upside down cake, I served it flipped over. You don’t have to. If you do, the pineapple is exposed, which looks nice, and the custard that bakes on the top of the cake is transformed into a flan-like foundation. And then there’s the wine – it adds a beautiful aroma and a just the right amount of muskiness to make this a sophisticated dessert.
Once the pineapples are prepared, this dish comes together very quickly. You can poach the pineapples and reduce the poaching liquid up to 3 days in advance and store them together until you are ready to use them.
Makes one 10-inch tart
Preparation time: 1 ½ hours
For the pineapples:
1 small fresh pineapple, cut into ½”-thick wedges, about 4-5 cups (see post below)
1 to 1 ½ cups moscato wine, or other semi-sweet or dessert wine
¼ cup sugar
½ cup unsalted butter (1 stick), cut into pieces
For the batter:
4 large eggs
½ cup sugar
¼ teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
Confectioners sugar, for dusting, if desired
- In a saucier or wide, shallow saucepan, bring the pineapple
slices, enough wine to mostly cover them, and the butter to a simmer. Reduce
heat to low and gently simmer until the pineapple is tender and sweet, about 15
minutes. Feel free to nibble on the pineapple along the way; chances are you’ll
have more than you’ll need for this recipe. Remove the pineapple from the
cooking liquid with a strainer and set aside.
- Simmer the cooking liquid further until it is reduced to ¾
cup or so and has darkened into a deep gold, about 25 minutes. Reserve ½ cup
and allow to cool slightly.
- Preheat oven to 350°F. Butter a 10-inch tart pan, one with a
removable bottom is ideal. Arrange the pineapple slices in the pan. It makes
slicing easier later if they are arranged more or less in patterns that match
up with the serving portions.
- Beat the eggs, sugar, and salt together until well combined
and frothy, less than one minute with an electric hand mixer.
- Add the buttermilk and vanilla and beat until blended. On
low speed, stir in the flour in three additions, alternating with the reserved
cooking liquid in two additions.
- Pour the batter over the pineapple slices, taking care not
to disturb their arrangment.
- Bake until center is set and edges are browned, about 40
- Cool on a wire rack. Serve inverted, or not. Dust with
powdered sugar, or not.