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Coconut-Pineapple Tart

Sugar and Charm Recipe by

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!

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  • Prep Time 15 min
  • Total Time 60 min
  • Servings 12
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Coconut-Pineapple Tart

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

Directions

  • 1 Heat oven to 400 degrees and remove pie crust from the box, let the crust soften.
  • 2 Roll out the pie crust over a greased cookie sheet and fold in 1-inch of the crust around the border.
  • 3 Spread the pineapple preserves over the pie crust, then sprinkle the almonds on top.
  • 4 Whip the egg whites on high speed until soft peaks form. Gradually add the sugar and continue to beat on high.
  • 5 Fold in the coconut and vanilla and then spread the mixture over the top of the pie crust.
  • 6 Bake 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.
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Coconut-Pineapple Tarts  

As prepared by Sugar and Charm

In honor of Pillsbury’s 45th annual Bake-Off Contest, I brought a little "bake-off" to my own kitchen!


Thousands of people enter this contest every year and come up with some real tastebud-tantalizing recipes! This year, 100 finalists will all meet in Orlando, Florida to compete for the million-dollar prize! How awesome does that sound?

You can get a head start and practice your best recipes to enter next year! Besides, how can you resist a baking partner as cute as the little dough man? ;)

I decided to try my hand at making a tart. I’ve actually never made a tart before, so I was up for the challenge when I saw this Coconut-Pineapple Tart—yum! It’s so incredibly easy to make and a perfect treat to serve as an afternoon snack or for a brunch party! Check out my recipe for this Coconut-Pineapple Tart!



Roll the pie crust out on a greased cookie sheet. Fold the edge in, about 1” thick.



Spread pineapple preserves on the top…and eat some while you’re at it, because they’re pretty tasty!



Sprinkle almond slivers all over the top. You can go heavy or light—whatever you prefer.



Beat the egg whites and sugar...



And fold in the coconut and vanilla.



Then spread the lightly whipped deliciousness over the top of the tart.



Bake for 20 minutes, then let cool for another 30 minutes before cutting into small triangles.



How easy is that? Now you can get a head start on the 46th Bake-Off!

More about the Bake-Off Contest


Want to know more? Click here to check out everything about the Bake Off, from this year’s entries to when the winner will be announced!



 

 

 
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