LCBO Food & Drink Holiday 2025

FEELING NOSTALGIC

Ham & Caramelized Pineapple Tart

Channelling the festive spirit of a holiday ham, this tart features caramelized pineapple, spiced cherries and salty-sweet prosciutto on a buttery puff pastry crust. Served with a simple green salad, it’s a terrific lunch, and a little ramekin of chili flakes would help spice things up. 1/4 cup (60 mL) cherry jam 1/4 tsp (1 mL) smoked paprika 1/4 tsp (1 mL) chili powder 1 peeled and cored pineapple 1/3 cup (80 mL) packed light brown sugar 1/4 cup (60 mL) unsalted butter Flour for rolling out pastry 1 pkg (450 g) frozen puff pastry, thawed 8 thin slices prosciutto, about 100 g 1. Preheat oven to 400°F (204°C). Line two large baking sheets with parchment. 2. In a small bowl, mix cherry jam, smoked paprika and chili powder until combined. Set aside. 3. Halve pineapple lengthwise then cut each half crosswise into seven pieces, about 1/2 inch (1 cm) thick. (If there is any left over, save for another use.) 4. Sprinkle brown sugar on a plate. Pat pineapple dry with paper towel. Working one at a time, dip

Top evenly with prosciutto in little piles. Serve immediately.

a pineapple slice in brown sugar, coating both sides and transfer to one baking sheet. 5. In a large frying pan, melt butter over medium-high heat. Working in batches, add sugared pineapple slices and cook until nicely cara melized, about 2 minutes per side. (Reduce heat if they start to burn.) 6. On a floured surface, roll puff pastry to a 10 × 12–inch (25 × 30‑cm) rectangle. Transfer

to second baking sheet and dock (prick) dough with a fork.

Serves 8 as an appetizer or 4 as a light entrée

7. Spread jam mixture on pastry, leaving a 1-inch (2.5-cm) border. Arrange pineapple slices over jam mixture, slightly overlapping, side by side, in two rows of seven. 8. Bake in bottom third of oven until crust is puffed and golden brown and pineapple is tender, 18 to 20 minutes. Remove from oven and cool at least 10 minutes.

WHAT TO SERVE Bougrier Vouvray Chenin Blanc LCBO 253229, $18.95 Look for a wine with good acidity to cut the saltiness of the prosciutto and some sweetness to stand up to the pineapple. Off-dry Vouvray fits the bill.

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———————— HOLIDAY 2025