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Coconut-Pineapple Tart

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Coconut-Pineapple Tart
  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 12
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To make this tart even more Hawaiian, use chopped macadamia nuts in place of the almonds. There's no need to toast them.
Updated Apr 29, 2021
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Mary Lee
Marco Island, Florida

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    *To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition Information

200 Calories, 10g Total Fat, 2g Protein, 24g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
105mg
4%
Potassium
85mg
2%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
7%
Sugars
11g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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