Warm Pineapple Tart with Pineapple-Coconut Sauce

Ready in 1h

Try this Warm Pineapple Tart with Pineapple-Coconut Sauce recipe, or contribute your own.


1 Egg yolk
3/4 c Pureed pineapple
1 lg Pineapple, peeled,
Fresh mint leaves, for
3/4 c Canned unsweetened coconut
1/3 c Sugar
2 tb Dark rum
1 lb Frozen puff pastry, thawed
4 tb Sugar
5 Egg yolks

Original recipe makes 4 Servings



Make sauce: In a small bowl whisk sugar and yolks to blend. Gradually whisk in coconut milk and pineapple puree. Pour into a heavy saucepan and heat, stirring constantly, until custard thickens and c oats back of a spoon, about 6 minutes; be careful not to boil. Strain custard through a sieve into a bowl and stir in rum. Cool, cover and refrigerate, overnight, if desired. Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 4 7-inch rounds and transfer to baking sheets. Using a fork, prick dough all over. In a small bowl whisk confectioners s ugar and egg yolk to blend and brush over dough rounds. Bake until golden brown, about 15 minutes. Cool. Preheat broiler. Heat a heavy, large nonstick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Arrange pineapple wedges on each pastry round, covering them completely. Sprinkle each tart with 1 tablespoon sugar. Broil until edges of pineapple begin to brown, watching carefully, about 5 minutes. To serve, transfer tarts to large plates, spoon sauce aroun d and garnish with mint sprigs. >From Taste Show # TS4680 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" on Apr 4, 1997

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Calories Per Serving: 905 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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