Golden pineapple-cheese tart
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsifted flour |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ⅔ | cup | Butter or margarine |
| ⅓ | cup | Sugar |
| 2 | Egg yolks | |
| 2 | tablespoons | Cream |
| ½ | teaspoon | Grated lemon peel |
| 8 | ounces | Crushed pineapple |
| 4 | tablespoons | Butter or margarine |
| ⅔ | cup | Sugar |
| 16 | ounces | Cream cheese, softened |
| 1 | Egg yolk | |
| ¼ | cup | Heavy cream |
| ½ | cup | Golden raisins |
| 1 | teaspoon | Grated lemon peel |
Directions
FILLING
1. Pastry: In large bowl, sift flour, salt, & baking powder. With pastry blender, cut in ⅔ c. butter until mixture resembles coarse crumbs. Add ⅓ c. sugar, 2 egg yolks, 2 Tbs cream & ½ t. lemon peel. Mix with hands just until mixture holds together. Flour & knead about 2 minutes, Refrigerate pastry in waxed paper for 30 minutes.
2. Drain pineapple, preheat oven to 350 degrees F. Grease 10-inch springform pan. Remove side of pan.
3. Filling: In medium bowl, Beat butter, sugar & cream cheese at high speed until blended. Add egg yolk & cream. Stir in pineapple, raisins & lemon peel. Set aside.
4. Place ¾ of the pastry dough into bottom of springform pan. Roll out dough to fit pan. Bake 12 minutes or until golden; cool. Replace side of springform pan. Pour filling into pan - spreading evenly.
Decorate top of filling with remaining pastry (I make long strips I overlap in a simple lattice structure).
5. Bake 40 minutes or until golden brown. Cool 10 minutes. Sprinkle with confectioner's sugar. Serve warm or room temperature. Store refrigerated.
Reprinted (and slighlty edited) from McCalls's September, 1985.