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Pineapple Tart Recipe

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This recipe for Pineapple Tart, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Swidergal Family
Added: Saturday, December 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust: 1 1/2 sticks soft butter
1/3 cup + 1 tsp sugar
1/4 tsp salt
1 large egg beaten
2 tsp vanilla
2 cups flour
Filling: 20 oz unsweetened crushed pineapple
1/3 cup packed light brown sugar
2 tbsp fresh lemon juice
1 tbsp butter

Directions:
Directions:
In bowl of mixer on low, beat butter and sugar until blended. Increase speed to high and beat until light and creamy. Reduce speed to medium and beat in all but 1 tbsp of egg. Refrigerate the remaining egg. Beat in the vanilla. Stir in the flour and salt with wooden spoon until a ball forms. Press together and divide into two pieces one larger than the other. Shape into two discs wrap and refrigerate 30 minutes or until firm.FILLING: In a 10" skillet heat pineapple juice , sugar and lemon juice. Heat on medium until boiling. Cook until all the liquid has evaporated. Stir in the butter. Spoon into bowl and refrigerate until cool. Preheat oven to 375. Presslarger piece of dough into a 9" tart pan with removable bottom. Refrigerate 15 minutes. Roll out remaining dough and cut into 10 x 3/4" strips. Refrigerate strips 15 minutes. Spread pineapple mixture on crust. Place strips of dough as lattice over filling. Mix 1 tbsp of water with remaining egg and brush over lattice sprinkle with sugar. Bake 35- 4- minutes or until crust is brown.

 

 

 

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