Pineapple, Cashew and Cardamom Tart

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Preparation info

  • Makes


    30 cm 12 in ) tart
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This slightly tropical tart makes the depths of London’s winter seem more bearable. Serve warm with whipped cream, crème fraîche or vanilla ice cream.


  • 1 small pineapple
  • 500 ml (16 fl oz) pineapple juice
  • 140 g (4 ⅔ oz) cashew nuts, lightly toasted
  • 100 g (3 ½ oz) unsalted butter
  • 130 g (4 ⅓ oz) icing sugar
  • 1 ½ teaspoons ground cardamom
  • 2 eggs
  • 2 tablespoons flour
  • 3 tablespoons rum
  • 1 partially cooked 30 cm (12 in) pastry shell


Peel and quarter pineapple. Remove core and slice into pieces 1 cm (½ in) thick. Place in a saucepan (not aluminium), add pineapple juice and bring to the boil. Turn heat to a rapid simmer and cook until juice has almost evaporated. Leave to cool.

Preheat oven to 180°C/350°F/Gas Mark 4. Place cashew nuts in a food processor and process to a fine crumb. Add butter, icing sugar and cardamom and process 10 seconds. Add eggs, flour and rum and process to a thick paste. Spread evenly in cooked pastry shell. Lay pineapple on top, pressing in gently. Bake until nut mixture is cooked through, about 40 minutes – test with a skewer.