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1
*Simmer the pineapples* Cut the pineapple into 1.5 cm chunks and place in a small pot.
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2
Add the granulated sugar and turn the heat down to low.
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3
Once the sugar has dissolved, the moisture comes out of the pineapple, and they are heated through, it's ready.
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4
Don't worry too much about the details!
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5
If using canned pineapples, you can use them straight from the can.
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6
Bring the butter to room temperature.
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7
Sift the confectionary flour three times.
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8
Grease the tart pan with butter.
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9
Preheat the oven to 180C.
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10
Put the butter into a bowl and knead with a whisk until soft.
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11
Divide the sugar into 4 portions and mix in one portion at a time.
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12
Mix well until white.
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13
Mix in the beaten egg a little at a time.
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14
Add the almond flour and mix with a whisk until evenly blended.
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15
Add the milk and mix until evenly blended.
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16
Switch to a rubber spatula and add the sifted ingredients.
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17
Mix while scraping the bottom of the bowl until the batter becomes glossy.
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18
Pour the batter into the butter-greased tart pan and smooth the surface with the spatula.
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19
Arrange the pineapple on top using chopsticks.
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20
Sprinkle coconut on top.
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21
Bake at 180C for 20-25 minutes.
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22
When a toothpick or skewer inserted into the center comes out clean, it's ready.
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23
Cool on a cookie rack and wrap with plastic wrap once cooled to keep it moist and delicious!
