Here’s another Martha Stewart recipe. This time it’s a fresh pineapple tart with subtle hints of vanilla and tequila.  It sounds nice, doesn’t it?

I may seem like a devoted Martha Stewart fan by posting another recipe from her, but the truth is Martha’s recipes are pretty new to me. I stumbled upon her book titled “Martha Stewart’s Pies and Tarts” a little while ago and within looking at the first couple of recipes my apron was on. This was also about the same time I found myself in the possession of a couple of vanilla beans I could not wait to try. I figure it was meant to be- me and this recipe finding each other like this. So the next step in this process was to find a pineapple, but that was not to happen for a long time. See it was the dead of winter and canned pineapple was just not calling out to me. So I put the recipe away and we parted our ways.

Fast forward a couple of months. Mom comes in the door with some kind of green and pointy leaves peeking at me from the her shopping bag. Yes, it was a juicy pineapple.  After months of repressing my craving for a pineapple tart I am happy to say it was satisfied. I had high hopes for this tart and it did not disappoint. It was light and sweetly speckled with tiny vanilla seeds. The only thing I changed was use tequila instead of rum. It reminded me of a pineapple margarita cooking in the pan. And I recommend a big spoon of vanilla ice cream on top if you want to take it to another level of deliciousness. Enjoy!

Remember to use a ripe pineapple.You want one that is same in color all around and the eyes of the pineapple should be about the same size.

Here’s the recipe: http://www.marthastewart.com/326543/lattice-topped-vanilla-bean-pineapple-ta