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1
Preheat oven to 350 degrees F.
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2
Combine the butter and sugar in a small mixing bowl with a paddle attachment.
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3
Beat on medium speed until light and fluffy.
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4
Add 1 egg and scrape down the side of bowl.
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5
Beat on low speed and add the remaining 2 eggs and vanilla extract.
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6
Add the flour all at once and beat until just combined.
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7
Remove from bowl and press down to form a 1/2-inch-thick disk of dough.
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8
Place in the refrigerator for at least 1 hour before working with it.
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9
To make the strussel, cream together the butter and sugars until smooth and light.
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10
Rub in the flour until it resembles a coarse pea shape.
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11
Add in the nuts and rub until everything comes together.
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12
Store in refrigerator until ready to use or up to 4 weeks.
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13
For the filling, melt the butter in a saute pan and add all of the spices.
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14
Peel and core the pineapple and cut into bite size pieces.
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15
Add the pineapple to the spice mixture and saute until all the juices start to blend together.
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16
Remove from heat and allow to cool.
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17
Roll the sugar dough to about 1/8-inch thick and place into a greased tart pan.
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18
Fill with the cooled pineapple filling and cover with the strussel.
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19
Bake for approximately 20 minutes or until golden brown.
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20
Serve with 2 scoops of vanilla bean ice cream.
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21
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
