Best Pineapple Tart Recipes

WARM MANGO TART TATIN ON COCONUT MERINGUE WITH PAPAYA SORBET, TANGERINE HONEY SAUCE, AND OVEN DRIED SPICED PINEAPPLE CHIPS

Steps:

• Preheat the oven to 220 degrees F.
• To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
• Preheat oven to 375 degrees F.
• For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
• When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
• To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
• To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
• Preheat oven to 200 degrees F.
• Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
• Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.

GINGERSNAP CRUMBLE ICE-CREAM TART WITH CHUNKY PINEAPPLE SAUCE

Steps:

• Make shell:
• Preheat oven to 350°F.
• Melt butter. In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended.
• Sprinkle 1 cup (not packed) crumb mixture over bottom of tart pan and press with an offset spatula. Sprinkle 1/2 cup crumb mixture around edge of pan and with your fingers press up side of pan. Carefully line shell with foil, folding over edge to cover crumbs completely, and add pie weights or raw rice. Sprinkle remaining crumb mixture in a shallow baking pan.
• Bake crumb mixture in lower third of oven 12 minutes and bake shell in upper third 20 minutes. Cool crumb mixture in baking pan on a rack and, when crumbs are cool enough to handle, with your fingers break up any large clumps. Cool shell in foil in tart pan on another rack 15 minutes. Carefully remove foil and weights or rice and cool shell completely (shell may be soft in center but will firm as it cools). Soften ice cream slightly and fold in half of crumb mixture. Spoon ice-cream mixture into shell, smoothing top, and sprinkle with remaining crumb mixture. Freeze tart until ice cream is firm, about 2 hours. Tart keeps, frozen and loosely covered, 3 days.
• Make sauce:
• Cut rind from pineapple and quarter pineapple lengthwise. Cut off core and cut pineapple quarters crosswise into 1/4-inch-thick slices. In a dry 2- to 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring and gently swirling pan, until golden. Remove pan from heat and add pineapple (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, 5 minutes, or until caramel is dissolved, and cool sauce to room temperature. Chill sauce, covered, at least 2 hours and up to 5 days.
• Serve tart with sauce.

COCONUT CUSTARD TART WITH ROASTED PINEAPPLE

Steps:

• Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
• Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
• Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
• Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
• Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
• When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.

PINEAPPLE MERINGUE TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
• Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
• While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
• While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
• Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST

Steps:

• For crust:
• Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
• Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
• Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
• For filling:
• Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For assembly:
• Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)

WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE

Steps:

• Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired.
• Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over.
• In a small bowl whisk icing sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool.
• Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Preheat grill or broiler.
• Arrange pineapple wedges on each pastry round, covering them completely.
• Sprinkle each tart with 1 tablespoon sugar. Watching carefully, grill or broil until edges of pineapple begin to brown, for about 5 minutes.
• To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.

PINEAPPLE COCONUT TART

Steps:

• 1. Tart Crust: Combine flour and salt in a medium size mixing bowl; add shortening and work into flour with pastry blender. Sprinkle the cold butter over flour/shortening mixture and rub it in until broken into fine pieces (toss mixture from the bottom up as you crumble all ingredients together). Mix together the cold water and vinegar. Add a few tablespoons to flour mixture and toss well with a fork; continue to add water a small amount at a time until the dough holds together well. If dough is too dry add more water as needed. Form the dough into a large ball and wrap in plastic wrap; refrigerate for one hour.
• 2. Filling: Combine sugar, cornstarch and salt in a saucepan; stir in cream of coconut and pineapple juice; add butter. Stir sauce with a wire whip and bring to a boil over medium low heat. When sauce thickens remove from heat; add drained pineapple and stir until mixed evenly; add coconut extract if desired. Set aside mixture while preparing the tart crust.
• 3. Roll out dough on a floured surface into a large circle (approximately 14"). Transfer dough crust (using the help of your rolling pin) into a 12" round quiche or tart pan. Tuck dough into pan (edges will overhang dish at this point) to fit. Spread filling on top of crust evenly. Slowly bring edges of dough about 3" over the top of filling toward the center, overlapping it as you go around the circle. Center of tart will not be covered (see photograph). Sprinkle center with toasted coconut. Brush the crust with egg wash and sprinkle with sparking sugar.
• 4. Bake at 375ﹾ for 40 - 45 minutes or until crust is golden brown. Cool. Cut into slices and serve with a scoop of vanilla ice cream or whip cream. Servings: 12 - 14

BAHAMIAN PINEAPPLE-COCONUT TART

Steps:

• 1. Preheat oven to 350°F.
• 2. Roll pastry out thinly to form a square. Line bottom and sides of a 9-inch square cake pan with the pastry. Spread the jam over the pastry.
• 3. Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum (or extract). Pour over the jam layer.
• 4. Bake for 30 to 40 minutes or until the pastry is lightly golden.

MACADAMIA-PINEAPPLE TART

Steps:

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 minutes or until light brown.
• Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
• In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.

GRILLED PINEAPPLE TART WITH RASPBERRIES AND CHIPOTLE CREAM

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart pan, knocking out excess flour.
• Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.
• Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.
• Make filling and grill pineapple:
• While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved. Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well. Keep covered with plastic wrap until ready to use.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery). Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total. (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes. Trim pineapple and discard core from slices.
• Assemble tart:
• Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface. Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan. Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.
• Make glaze:
• Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.

PINEAPPLE TART SQUARES

Steps:

• BASE In a bowl combine the flour, brown sugar, and baking powder and mix with whisk.
• Cut in the margarine, mix in the egg yolks and vanilla.
• Press into a greased 8x8 pan. (original recipe calls for an 8x8 pan - I like using a 9x13 for daintier slices).
• FILLING In a saucepan add the crushed pineapple (do not drain) add the sugar and carefully bring to a boil, turn down heat stir to dissolve the sugar.
• Mix the cornstarch and water and add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture.
• Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
• Bake in a 350° oven for 20 minutes and remove from oven.
• Beat the egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time and fold in the coconut.
• Spread over the cake and return to oven bake until golden brown as you would meringue.
• Cool and set before cutting.

FRESH PINEAPPLE / COCONUT TART - CASSIES

Steps:

• 1. Preheat oven to 375 degree F. With a sharp knife, cut the tough skin off of the pineapple, cut in half and cut out the hard core in the center; cut the remaining pineapple into about 1 inch pieces. Place cut pineapple chunks in a large bowl.
• 2. In a small bowl combine flour, sugars, and spice. mix well. Pour over pineapple and add almond extract...toss the pineapple till evenly coated with flour mixture. (You May want to taste to see if its sweet enough for your liking...my pineapple was pretty ripe, so I used 2 1/2 tbsp of each sugar.) Stir in coconut.
• 3. Roll out your dough and place on a baking sheet. Place pineapple mixture on crust leaving a good 3 inches of crust to fold up over the pineapple. Fold all edges of the crust over the fruit leaving the center uncovered. Sprinkle the uncovered fruit with brown sugar. Brush crust with egg wash and sprinkle with raw sugar or regular sugar. Place in the oven and bake for 35 - 40 minutes or until bubble and golden.
• 4. Leave the tart cool, then remove from pan to serving platter. Slice and enjoy with a yummy scoop of ice cream.

LATTICE-TOPPED VANILLA BEAN PINEAPPLE TART

Steps:

• On a lightly floured surface, roll each disk of crostata dough into a 9-by-12-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other rectangle into an 8-by-11-inch fluted rectangular tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
• Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough rectangle into eighteen 1/2-inch-wide strips using a sharp knife or a fluted pastry wheel. Lay 9 strips of dough on another baking sheet in pairs of parallel lines that extend slightly past the length of the tart pan. Starting in the center, weave 1 new strip under and over the strips on the baking sheet. Weave a second strip inch away, this time weaving over then under. Repeat, weaving pairs of strips across half of the tart, spacing pairs 1 inch apart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a lattice pattern. Freeze until ready to use.
• Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all of the liquid has evaporated, about 20 minutes. Remove from heat, and let cool in pan. Discard vanilla pod.
• Remove tart pan from refrigerator. Spread pineapple mixture evenly on dough. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice onto tart, centering it over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
• Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden and filling is bubbling, 40 to 45 minutes. (If crust browns too quickly, tent edges with foil.) Let cool in tart pan on a wire rack. Unmold, and serve immediately.

VANILLA BEAN-PINEAPPLE TART

Steps:

• Make the crust: Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Drizzle with the ice water, and pulse until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour or up to 3 days.
• On a lightly floured surface, roll out each disk of dough to a 12-by-9-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined rimmed baking sheet, and refrigerate or freeze until firm, 30 minutes. Fit other rectangle into an 11-by-8-inch rectangular tart pan with a removable bottom. Trim dough flush with rim. Refrigerate until ready to use.
• Make the lattice: Using a clean ruler as a guide, cut chilled rectangle into eighteen 1/2-inch-wide strips with a sharp knife or pastry wheel. Lay 9 strips of dough on another parchment-lined baking sheet in pairs of parallel lines slightly longer than tart pan. Starting in center, weave 1 new strip under and over strips on baking sheet. Weave a second strip 1/4 inch away, this time over, then under. Repeat, weaving pairs of strips across half of tart, spacing pairs 1 inch apart. (If strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining strips to form lattice pattern. Freeze until ready to use.
• Make the filling: Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large sauté pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all liquid has evaporated, about 20 minutes. Let cool in pan. Discard vanilla pod.
• Spread pineapple mixture evenly in shell. Combine yolk and cream, and brush along top edges of tart. Carefully slide frozen lattice onto tart, centering it; press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate or freeze, uncovered, until firm, about 30 minutes.
• Preheat oven to 400°F. Transfer tart to a rimmed baking sheet. Bake 15 minutes. Reduce heat to 375°F, and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. (If crust browns too quickly, tent with foil.) Let cool completely in pan on a wire rack.

PINEAPPLE TART

Steps:

• Make shell:
• Preheat oven to 375°F. and lightly coat an 11-inch tart pan with a removable fluted rim with vegetable-oil cooking spray.
• In a food processor grind graham crackers with sugar to fine crumbs. Working quickly, line tart pan with 1 phyllo sheet, allowing edges to overhang evenly, and with a pastry brush dot phyllo on bottom of tart pan with butter in 4 or 5 places. Sprinkle phyllo in bottom of tart pan evenly with one third crumb mixture and top with another phyllo sheet, arranging it at right angles to first phyllo sheet so overhang is even all around. Dot phyllo with butter and sprinkle with one third crumb mixture in same manner. Repeat layering procedure with remaining 2 phyllo sheets, remaining one third crumb mixture, and butter in same manner, ending with phyllo. Trim phyllo overhang with scissors to 1 inch beyond rim of tart pan and roll toward center, forming a shallow edge just inside tart pan. Brush shell with remaining butter and bake in middle of oven 12 minutes, or until golden and crisp. Cool shell in tart pan on a rack. Shell may be made 1 day ahead and kept, covered loosely, in tart pan in a cool dry place.
• Make filling:
• In a heavy 12-inch skillet simmer pineapple, sugars, vanilla seeds, and reserved vanilla pod over moderate heat, carefully turning pineapple occasionally (try to keep slices whole), until most liquid is evaporated and pineapple is slightly translucent (reducing heat as liquid is evaporated), about 25 minutes. Cool mixture slightly and discard vanilla pod.
• Arrange pineapple in overlapping concentric circles in shell and top with any remaining syrup in skillet. Tart may be made 1 day ahead and kept, covered loosely, at room temperature.

DIABETIC PINEAPPLE COCONUT TART

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Place cookies in a plastic zipper bag and crush into fine crumbs with a mallet or the bottom of a heavy pan.
• 3. In a medium size bowl, melt butter in microwave (about 15 to 20 seconds.)
• 4. Add crumbs to melted butter; mix well.
• 5. Press crumb mixture into bottom and up the side of 7 inch tart pan with removable bottom (or may use small springform pan. Place pan on baking sheet first for easier handling.)
• 6. Bake crust in preheated oven for 7 minutes. Remove from oven and let cool for 10 minutes.
• 7. Beat cream cheese until light and fluffy.
• 8. Add reserved juice; beat until well combined.
• 9. Add pudding mix; beat until well combined. (If too thick, add a little more juice.)
• 10. Add coconut; beat until just combined, then stir in the pineapple..
• 11. Pour into cooled crust, smoothing out to carefully touch sides of crust.
• 12. Refrigerate for at least one hour before serving. Cover and refrigerate any leftovers.
• 13. Note: Sugar-free shortbread cookies may be substituted for, or combined with, the oatmeal cookies.

GRILLED PINEAPPLE TART

Steps:

• Microwave butter in large microwaveable bowl on HIGH 30 sec. Add marshmallows; toss lightly. Microwave on HIGH 1 min. or until marshmallows are completely melted, stirring after 30 sec. Add cereal; mix lightly to coat. Press firmly onto bottom and up side of lightly greased 9-inch tart mold or pie plate to form crust.
• Beat cream cheese and ginger in small bowl with electric mixer on medium speed until well blended and creamy. Add whipped topping; beat on low speed 1 min. or just until blended. Spread mixture evenly over crust; refrigerate.
• Lightly grease grill grates. Preheat grill to medium-high heat. Cut each pineapple quarter lengthwise into 1/4-inch slices; place in medium bowl. Sprinkle sugar over pineapple slices; mix well. Let stand 5 min. Place pineapple on grill; cook 2 to 3 min. on each side or until tender. Cool completely. Arrange grilled pineapple slices over chilled tart to serve.

PINEAPPLE CREAM TART

Steps:

• Preheat oven to 425*. Roll the piecrust to a 13" circle. Press into a 10" or 11" tart pan with a removable bottom. Bake for 9-11 minutes until golden. Cool in pan.
• Combine sugar and gelatin in a small pan. Stir in the water & let stand for 2 minutes to allow gelatin to soften. Heat, stirring to dissolve gelatin. Remove from heat.
• Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.
• Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired.

PINEAPPLE TART

Steps:

• Boil pineapple & sugar together for 15 minute & set aside.
• Pour flour into a mixing bowl; mix in salt, baking powder & 1 Celsius sugar. Make a hole in the middle: add egg, margarine, cream & mix well. Gather dough together with fingers and press into a ball.
• Turn on lightly floured board & knead. Divide dough in half, roll out portion & line a well-greased pie pan (standard size).
• Fill with pineapple filling.
• Roll out remainder of dough & cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern.
• Bake at 350 degrees F. for 1 1/2 hours or until golden brown.