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Coconut-Pineapple Tart

Coconut-Pineapple Tart

An easy to make, light and crispy tart with shredded coconut and pineapple preserves. Your first bite will have you dreaming of a warm sunny day at the beach!

Wait, there's more! Read the blog post about this recipe.

Recipe by sugarandcharm

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Prep Time: 15 minutes

Total Time: 1 hour

Servings: 12 small triangle tarts

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Ingredients

1 box Pillsbury pie crust
1/2 cup pineapple preserves
1/2 cup sliced almonds
2 egg whites
1/4 cup sugar
1 cup shredded coconut
1/2 teaspoon vanilla

Directions

1Heat oven to 400 degrees and remove pie crust from the box, let the crust soften.
2Roll out the pie crust over a greased cookie sheet and fold in 1-inch of the crust around the border.
3Spread the pineapple preserves over the pie crust, then sprinkle the almonds on top.
4Whip the egg whites on high speed until soft peaks form. Gradually add the sugar and continue to beat on high.
5Fold in the coconut and vanilla and then spread the mixture over the top of the pie crust.
6Bake for 15 to 20 minutes, until the tip is golden brown. Remove from heat and let the tart cool for 30 minutes before cutting into triangles.