MENU
  • Pinterest
  • Save
  • Print
  • Facebook
  • Email

Coconut-Pineapple Tart

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

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

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

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.
© 2021 ®/TM General Mills All Rights Reserved