Pineapple-Coconut Tart
Date: Sep. 19th, 2019 - 1:00 PM
Ingredients
1⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup cooking oil
3 tablespoons fat-free milk
1 (20 ounce) can crushed pineapple
¼ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ cup shredded coconut
Preparation
- Preheat oven to 400°F. Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
- On a well-floured surface, use your hands to slightly flatten pastry dough. Roll the dough from center to edge into a 10- to 11-inch circle. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into an 8- to 9-inch tart pan with a removable bottom. Ease the pastry into the tart pan, being careful not to stretch the pastry. Press the pastry into fluted side of tart pan; trim edge. Prick the pastry all over with the tines of a fork. Bake for 5 minutes. Let stand on a wire rack while preparing filling.
- Combine pineapple, sugar, and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture comes to boiling; cook and stir for 2 minutes more. Remove from heat. Stir in lemon peel and lemon juice. Spread filling into the crust-lined tart pan.
- Bake for 20 minutes; sprinkle with coconut. Bake about 10 minutes more or until the crust is golden brown. Cool completely in the tart pan on a wire rack. Remove side of the tart pan; cut the tart into wedges to serve.
