I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 365/524 (from Julie's count)...but really 654

Tuesday, June 18, 2019

VEGAN TARTE À L'ANANAS

[Vegan Pineapple Tart]

...Julia gives no description or suggestions for this tart at all...but she jumps right in with the pineapple prep...
...but I started with the sugar crust...
...you'll need to make the Vegan Pâte Sablée...
...I just left it sort of free form as it was kind of pretty and just a half recipe...
...then you drain the pineapple and boil it down for about 5 minutes...and add some cognac (or kirsch)...
...then add the pineapple rings...
...then add some red currant jelly...
...and continue to cook that down...
...to a syrupy consistency...
...then you make the VEGAN CRÈME PÂTISSIÈRE
...paint the pineapple/currant syrup over the prebaked sugar crust...
...then add the VEGAN CRÈME PÂTISSIÈRE...
...so pretty...
...then add the pineapple rings on top...
...prettier...
...pop an almond into each pineapple center...
...the prettiest...
...finally brush some more of the syrupy glaze over the top...
...and serve...
...it really is a lovely dessert...
...it was quite easy to cut with the pie server...(actually my wedding cake cutter)...
...I just used the pineapple rings as a guide for each serving...
...the custard was the perfect texture...
...and it was very sweet and really delicious...

Substitutions:

...the subs are actually in the supporting recipes...

VEGAN CRÈME PÂTISSIÈRE
Vegan Pâte Sablée

Mastering the Art of French Cooking (pp. 644 - 645)

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