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Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette | Dessert People

Pineapple Tile Galette

More Than Cake by Natasha Pickowicz

Pâte brisée (ingredients follow)

1 tablespoon (8g) all-purpose flour, plus more for rolling the dough

1 lime

¾ cup (150 g) plus 2½ tablespoons (30 g) sugar

1 small to medium pineapple (choose one that yields slightly with a good squeeze)

2 tablespoons (30 g) coconut oil, melted

2 cups (480 g) water

½ teaspoon citric acid

Flaky sea salt

8 Shiso chips (ingredients follow)

Pâte Brisée:

2 cups (240 g) all-purpose flour

½ teaspoon kosher salt

9 tablespoons (4 1.2 ounces / 135 g) unsalted butter, cut into ½-inch cubes, cold

6 to 8 tablespoons (90 to 120 g) ice-cold water

8 Shiso Chips:

¼ cup (50 g) sugar

½ teaspoon citric or malic acid, or more to taste

2 large egg whites (60 g)

12 shiso leaves, rinsed and dried

Chapters:

00:00 Intro

02:17 Ingredients & Special Equipment

03:10 Make the Pâte Brisée

06:08 Form the Dough

08:22 Roll out the Dough

11:02 Prepare the Filling

11:44 Sprinkle the Sugar & Crimp the Base

13:24 Add the Pineapple

16:16 Arrange the Fruit

18:14 Candy the Shiso Chips

12:14 Strain the Glaze

25:13 Serve

28:10 Cat Cam