📖 Instructions

1. Begin by preparing the tart crust. In a food processor, combine the flour, sugar, and salt. Pulse a few times to blend. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Be careful not to overmix!
2. Turn the dough out onto a lightly floured surface and form it into a disc. Wrap the disc in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the crust from shrinking during baking.
3. After chilling, roll out the dough on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
4. Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape. Blind-bake the crust for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden. Let cool completely.
5. While the crust is cooling, prepare the pineapple filling. Peel, core, and chop the fresh pineapple into small pieces. In a medium saucepan, combine the chopped pineapple, lime juice, lime zest, maple syrup, and a pinch of salt. Cook over medium heat, stirring occasionally, until the pineapple has softened and the mixture has thickened slightly, about 10-12 minutes. If the mixture seems too watery, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to help thicken it.
6. Remove the pineapple filling from the heat and stir in the chopped fresh cilantro. The cilantro adds a unique, refreshing flavor that complements the sweetness of the pineapple and the tanginess of the lime. Allow the filling to cool slightly before pouring it into the cooled tart crust.
7. Pour the pineapple filling into the prepared tart crust, spreading it evenly. If desired, you can garnish the tart with extra cilantro sprigs and a lime wedge for a pop of color.
8. Bake the tart in the preheated oven for 10-15 minutes, or until the filling is set and the crust is golden brown. Keep a close eye on it to prevent the crust from burning.
9. Remove the tart from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly. Once cooled, carefully remove the tart from the tart pan by lifting it up from the removable bottom.
10. Slice the tart into wedges and serve chilled or at room temperature. This Cilantro Lime Pineapple Tart is a delightful dessert that's perfect for any occasion. Enjoy!