{"id":3040,"date":"2019-09-19T13:00:22","date_gmt":"2019-09-19T16:00:22","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3040"},"modified":"2019-09-14T02:15:04","modified_gmt":"2019-09-14T05:15:04","slug":"pineapple-coconut-tart","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/09\/19\/pineapple-coconut-tart\/","title":{"rendered":"Pineapple-Coconut Tart"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">1\u2153 cups all-purpose flour<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon salt<\/p>\n<p class=\"pol-message-dialog-text\">\u2153 cup cooking oil<\/p>\n<p class=\"pol-message-dialog-text\">3 tablespoons fat-free milk<\/p>\n<p class=\"pol-message-dialog-text\">1 (20 ounce) can crushed pineapple<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup granulated sugar<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons cornstarch<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon finely shredded lemon peel<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon lemon juice<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup shredded coconut<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 400\u00b0F. 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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6292641.jpg\" alt=\"Pineapple-Coconut Tart\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1\u2153 cups all-purpose flour \u00bc teaspoon salt \u2153 cup cooking oil 3 tablespoons fat-free milk 1 (20 ounce) can crushed pineapple \u00bc cup granulated sugar 2 tablespoons cornstarch \u00bd teaspoon finely shredded lemon peel 1 tablespoon lemon juice \u00bc cup shredded coconut &nbsp; Preparation Preheat oven to 400\u00b0F. Stir together flour and salt in [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3040","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3040"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3040\/revisions"}],"predecessor-version":[{"id":3041,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3040\/revisions\/3041"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}