Coconut-pineapple tart
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Refrigerated pie crust; (from 15-oz. pkg.), softened as directed on package | |
| ½ | cup | Pineapple preserves |
| ½ | cup | Sliced almonds; toasted |
| 2 | Egg whites | |
| ¼ | cup | Sugar |
| 1 | cup | Shredded coconut |
| ½ | teaspoon | Vanilla |
Directions
From: Perry Greene <palgreen@...> Heat oven to 400 F. Remove crust from pouch. Place on ungreased cookie sheet; press out fold lines. Fold in pie crust edge 1 inch to form border; flute. Spread preserves evenly over crust; sprinkle with almonds. In small bowl, beat egg whites until slightly thickened. Gradually add sugar, beating until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
Bake at 400 F. for 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
12 servings
TIP: To toast almonds, spread on cookie sheet; bake at 350 F. for 5 to 7 minutes or until golden brown, stirring occasionally.
Posted to recipelu-digest by jeryder@... on Mar 23, 1998