Coconut-Pineapple Tart

To make this tart even more Hawaiian, use chopped macadamia nuts in place of the almonds. There's no need to toast them.

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Servings 12

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Bake-Off® Contest 38, 1998

Mary Ann Lee

Marco Island, Florida

ingredients 7
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2: cup pineapple preserves

1/2: cup sliced almonds, toasted*

2: egg whites

1/4: cup sugar

1: cup shredded coconut

1/2: teaspoon vanilla

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Directions

1 Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.
2 In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
3 Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.