Sometimes it feels to me like I have written every recipe I have ever made and loved onto this blog. It’ surprising to me that Coco Mamie has slipped through the cracks. In the last week I have made it twice and was tempted to make it a third time so I could get some additional photographs, but in the end I was happy with the one above and trust that most of you can image what a gold brown coconut macaroon top would look like on this simple fresh pineapple and coconut tart. And if you can’t well then all the more motivation for you to bake one for yourself so you can see!
I have made a few changes from the original recipe which I got from the New York Times, I cut the recipe out so the author’s name was lost, but if memory serves me (and often it does not) I believe this is part of a series written by the great french pastry chef Francois Payard. The first thing I modified was the name which was originally: Coco-Mamie cake. The thing is that, well, it’s a tart not a cake, so why did you call it cake? Maybe it was a translation thing, anyway what ever you want to call it, its fabulous.
To make the crust add: 9 Tablespoons of unsalted Butter, 1 cup of All-Purpose Flour and 1/2 cup of organic Confectioners Sugar* into the bowl of a standing mixer fitted with the paddle attachment. Turn to slow and mix, you can increase the speed slightly once the flour has started to get incorporated. Turn off and scrape down the sides and add 1 Large Egg, turn back on to medium/slow and mix until you have a very soft creamy dough. (*confectioners sugar is made in part with corn starch which if it isn’t labeled GMO free or Organic is made with GMO corn…so if you want to avoid GMO corn products as I do this is one place where it’s worth the effort and to spend the money on buying Organic).
Use a spatula to empty the dough onto one side of a large piece of parchment paper, fold over half of the paper, press the dough into a disc, fold the rest of the paper until the dough is concealed and freeze it for one hour (conversely you could recycle a plastic bag for this same purpose).
While the dough is freezing, chop up into small chunks 2 cups of Fresh Pineapple. Place the pineapple in a sieve over a bowl and let drain.
When the dough has been in the freezer for an hour or more place on well floured surface and working quickly roll out to fit a 9 1/2 – 10″ Tart Pan with a removable bottom.
If the dough melts on you not to worry either put it back in the freezer for another 30 minutes longer or using flour and your fingers press the dough into the pan (which is quicker if messier).
Gingerly spread the strained pineapple chunks over the dough and place back in the freezer for another hour (you can choose to cover the tart in plastic or not I don’t, but it’s an option).
While it is freezing add to a clean bowl of your standard mixer fitted with the paddle attachment: 3 1/2 Tablespoons of room Temperature Unsalted Butter and 1/2 cup Cane Sugar mix for mix until incorporate. Turn the machine off and add: 1 1/2 cups of unsweetened Coconut and a Pinch of Salt, mix on slow speed until just incorporated and then add 1 Large Egg. Mix for about a minute on medium low-speed.
Set aside until the tart has been in the freezer for an hour.
Preheat the oven to 350 F
Remove the tart from the freezer after an hour or more and evenly spread the coconut mixture over the top – an off set spatula works best. Place the tart on a cookie sheet and bake on a lower shelf (I always bake tarts on my pizza stone so as to get a perfectly crispy crust) for 50-55 minutes. The top should be evenly golden brown.
This is a real winner of a dessert, not to sweet, buttery and brimming with the tropical flavors of pineapple and coconut. I like to serve this as an antidote to a spicy meal of Thai, Mexican or Indian.
Try it, you’ll like it 😉