Pineapple Tart

Pineapple Tart

Makes 12
Prep 15 m
Chill 120 m
Bake 20 m
Cook 10 - 15 m

Ingredients

Crust:

Pastry Cream:

Topping:

Directions

Crust:

  1. 1 of 3 Mix flour, nuts, sugar, rind, if using, and salt in medium-size bowl. Using pastry blender, cut in butter until mixture is consistency of peas. Stir in yolk until dough begins to come together. Shape into ball; wrap in plastic wrap; refrigerate 20 minutes.
  2. 2 of 3 Heat oven to 400 degrees F. Select a 14 x 4 x 1-1/4-inch tart pan with removable bottom or 9-inch round tart pan with removable bottom. Roll out dough to 15 x 5-inch rectangle for rectangular pan, or 10-inch circle for round pan. Fit dough into pan. Prick bottom and sides of dough with a fork.
  3. 3 of 3 Bake in 400 degree F oven 20 minutes, until golden brown. Cool on wire rack.

Pastry Cream:

  1. 1 of 1 Bring milk and 3 tablespoons sugar in saucepan to boiling, stirring to dissolve sugar. Remove from heat. Whisk yolks, remaining 2 tablespoons sugar in small bowl until lemon-colored and smooth. Whisk in flour until smooth. Whisk in a little of hot milk mixture. Whisk yolk mixture into milk mixture in saucepan. Bring to boiling, whisking; simmer 2 minutes until thickened, whisking. Remove from heat. Stir in butter and vanilla. Strain through sieve over small bowl. Cover pastry cream surface directly with plastic wrap; refrigerate until chilled, 2 hours.

Topping:

  1. 1 of 1 Cut pineapple into thin slices. Spoon pastry cream into tart shell, spreading to edges. Top with pineapple, berries. Serve immediately. Makes 12 servings.
Nutrition Information for Pineapple Tart
Servings Per Recipe: 12
Per Serving: 2 g fiber, 62 mg sodium, 269 kcal cal., 79 mg chol., 7 g sat. fat, 4 g pro., 31 g carb., 15 g Fat, total
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 09/19/2018