FRESH PINEAPPLE / COCONUT TART - CASSIES

Fresh Pineapple / Coconut Tart - Cassies image

Provided by Cassie *

Time 55m

Number Of Ingredients 12

1 homemade pie crust
1 large pineapple - skin removed - cored and cut into about 1 inch pieces
3 Tbsp flour, heaping
2 - 3 Tbsp sugar, heaping
2 - 3 Tbsp brown sugar, heaping
pinch nutmeg
1 tsp cinnamon
1/4 tsp almond extract
1/2 c flaked coconut
1 egg, beaten with 1 tablespoon water
1 Tbsp sugar in the raw
LINK TO PIE CRUST I USED IN THE COMMENTS OF THIS RECIPE - JUST HALVE THE RECIPE

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.