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Lemon Pineapple Brulee Tart Recipe

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This recipe for Lemon Pineapple Brulee Tart, by , is from Shirley's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 1/2 c flour
1/2 c unsweetened coconut (medium shred)
1 c sifted icing sugar
1/4 tsp salt
1/2 c cold unsalted butter
1 8 oz pkg cream cheese, room temp
2 c sugar
1/4 c flour
3 large eggs
1/2 c lemon juice
1 tbsp finely grated lemon zest
1/2 c drained crushed pineapple
Garnish: make 1-2 days ahead
1/2 c sugar
1/2 c water
large lemon

Crust: Grease a 10" removable tart pan with butter. Mix ingredients until they resemble a rough, crumbly mixture (quite dry looking). Press into greased pan and bake at 350 for 12 minutes, just until it starts to brown around the edges. Allow to cool.
Filling: Reduce oven to 325. Beat cream cheese until smooth, add sugar and flour. Add eggs, one at a time; add lemon juice, zest and pineapple. Pour over cooled crust and back 20-25 minutes, until set, not browned. Allow to cool for 1 hour, then chill.
Garnish: Boil sugar and water to create syrup. Thinly slice lemon and dip each slice into the syrup; shake to remove excess syrup. Bake lemon slices on parchment at 275 for 40-50 minutes until shiny and slightly golden brown. Store in airtight container.
To Serve: Sprinkle a light coating of granulated sugar over the surface of the tart and put under broiler till sugar is caramelized. Top with candied lemon slices.




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