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Ingredients

• FOR THE PASTRY:
• 1 lemon
• 250 g (2 cups) plain flour
• 3 tablespoons sugar
• 125 g (1/2 cup) butter
• 1 egg, lightly beaten
• FOR THE FILLING:
• 1 egg yolk
• 1 vanilla bean
• 2 eggs
• 80 g (1/3 cup) caster sugar
• 125 ml (1/2 cup) cream
• 1 ripe pineapple
• 4 tablespoons redcurrant jelly
• 85 g (1/4 cup) apricot jam
• 250 ml (1 cup) apple juice
• 40 g (1/4 cup) chopped almonds

Description

You Can Tell When Pineapples Are Ripe By The Fact That The Inside Leaves Of The Crown Are Easy To Pull Out And The Fruit Exudes An Intense Aroma.

All Recipes Australia