Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon coarse salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water
  • 1/2 pineapple, peeled, quartered and cored
  • 1 1/2 cups strawberries, hulled and quartered
  • 1/4 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 vanilla bean, split and scraped, pod reserved
  • 2 tablespoons fresh lemon juice
  • 1/2 cup dark rum

Ready In 45 Minutes

Servings: 12

Cooking Instructions

To make the crust

Step 1

  • Combine flour, sugar, and salt in a large bowl.
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Step 2

  • Add butter and combine until mixture resembles coarse meal.
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Step 3

  • Add ice water and mix until mixture just begins to hold together.
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Step 4

  • Shape dough into one disk. Wrap in plastic, and refrigerate for at least an hour or up to three days (or freeze for up to 1 month; thaw in refrigerator before using).
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Step 5

  • Divide crostata dough into 12 parts. Pat each part into a muffin cup in a muffin tin. Trim excess dough.
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Step 6

  • Combine excess dough into a single mass and flatten into a rectangle between two sheets of plastic wrap. Freeze tin and excess dough until firm, about 30 minutes.
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  • Length: 30 minutes

To make the filling

Step 1

  • Cut each pineapple quarter crosswise into 1/3-inch-thick slices.
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Step 2

  • Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan.
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Step 3

  • Add pineapple and strawberries and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes.
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  • Length: 3 minutes

Step 4

  • Add rum and simmer until pineapple has softened and almost all of the liquid has evaporated, about 20 minutes.
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  • Length: 20 minutes

Step 5

  • Remove from heat, and let cool in pan. Discard vanilla pod.
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Step 6

  • Remove muffin tin from refrigerator. Divide pineapple-and-strawberry mixture evenly into each cup. Take remaining rectangle of dough and cut into thin strips place four strips crosswise over each cup.
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Step 7

  • Preheat oven to 400 degrees.
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Step 8

  • Bake for 15 minutes, or until tarts are golden brown around the edge.
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  • Length: 15 minutes

Step 9

  • Let cool in pan for 30 minutes before removing. Unmold and serve immediately.
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  • Length: 30 minutes