ROASTED PINEAPPLE TART with Nutty Crumb Crust

makes one 9½-inch x 1½-inch tart 
For the crust-
1½ cups (170 grams) graham cracker crumbs
½ cup (50 grams) macadamia nuts, chopped medium-fine
1 Tablespoon granulated sugar
1 Tablespoon dark brown sugar
pinch table salt 
7 Tablespoons (100 grams) unsalted butter, melted
1 additional Tablespoon of butter, melted to grease tart pan (may not use all of it)

In a medium sized bowl, combine the graham cracker crumbs, chopped macadamia nuts, granulated sugar, brown sugar and salt. Add the melted butter, tossing with a fork until the mixture is evenly combined. 
Lightly grease the bottom and sides of the tart pan. Use a measuring cup to press the crumb mixture evenly across the bottom and up the sides of the tart pan. Refrigerate for 15 minutes to set the crust before baking.
Preheat oven to 350 degrees F.  Place chilled crust on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Cool on a wire rack. Increase oven temperature to 375 degrees F while you prepare the pineapple for roasting.

For the roasted pineapple -
1 ripe “Jet” or “Gold” pineapple, cut into medium chunks (you will need 4 cups of fruit)
2 Tablespoons unsalted butter, cut into small cubes
¼ cup dark brown sugar

Place pineapple chunks in a single layer in an oven proof dish or on a Silpat lined baking sheet. Dot with cubed butter and sprinkle with brown sugar. Roast in 375 degree oven for 30-40 minutes until fruit softens and is caramelized around the edges. Remove from oven; carefully pour roasting juices and fruit into a bowl and set aside to cool.  Turn off the oven.
 
For the filling-
½ cup dark brown sugar
3 tablespoons cornstarch
pinch of salt
1 cup pineapple juice (I use either Dole or Trader Joe’s 100%/not from concentrate)
1 teaspoon orange zest
¼ cup fresh orange juice
4 cups roasted pineapple 
1 teaspoon vanilla extract
1 Tablespoon dark rum (optional if you’re not a rum fan)
 
In a medium heavy saucepan, whisk together brown sugar, cornstarch and salt. Add pineapple juice, orange juice and zest, stir until combined. Add cooled/roasted pineapple. Cook over medium heat, gently stirring with a rubber spatula so the mixture doesn’t scorch. Cook for 8-10 minutes until filling bubbles and thickens. Remove fruit heat. Stir in vanilla and rum. Transfer the mixture to a clean baking sheet or bowl so it cools down a bit before turning it into the baked/cooled tart shell. Use an offset spatula to level the filling. When completely cool, cover with plastic wrap and refrigerate, at least 4 hours or preferably overnight. (This allows filling and crust to settle in; easier to remove the tart ring when everything is cold.)  Before serving, garnish with brown sugar and rum whipped cream or lightly sweetened whipped cream.
 
For the cream-
1 cup heavy cream
2 tablespoons dark rum
2 tablespoons brown sugar
 
In chilled bowl, combine heavy cream, dark rum (if using) and brown sugar. Stir with a spatula until brown sugar dissolves then whip mixture until soft peaks form. Garnish tart with whipped cream. Cover and refrigerate any leftover tart and cream. Tart will last covered in fridge for 2-3 days.