Before grilling the pineapple, be sure to preheat your grill rack and then clean it with a metal brush to remove any bits of previously grilled food, which can give an off flavor to the pineapple.
This recipe makes great use of the Börner V-slicer*. Other adjustable-blade slicers also work well, but if you don't have one, you can use a sharp 10-inch chef's knife.
The smooth-sided tart in our photo was made in a springform pan, but since the crust is very delicate, it's much easier and less likely to break when made in a round tart pan with a removable bottom as called for in the recipe below.
Active time: 50 min Start to finish: 1 1/2 hr
• Crust can be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature. • Chipotle cream filling can be made 1 day ahead and chilled, covered. Let stand at room temperature 30 minutes before spreading in tart shell. *Available at Amazon.com.
