Pineapple Tart

* Exported from MasterCook *

Pineapple Tart

Recipe By : Cooking Live Show #CL8924
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for tart shell:
vegetable-oil cooking spray
three 2 1/2-inch-square graham crackers
1 1/2 tablespoon granulated sugar
four 17 by 12-inch phyllo sheets -- thawed if
frozen, -- stacked between 2
1 sheets wax paper and covered with a
-- kitchen towel
2 tablespoons unsalted butter -- melted
for filling:
1 large ripe pineapple (about 4 1/2 pounds) -- peeled,
halved
-- lengthwise,
cored -- and cut crosswise
-- into 1/4-inch-thick
slice
1/4 cup packed light brown sugar
1/4 cup granulated sugar
seeds scraped from 1/2 vanilla bean -- halved
lengthwise, -- and pod reserved

Make shell:

Preheat oven to 350 degrees and lightly coat an 11-inch tart pan with
a removable fluted rim with vegetable-oil cooking spray.

In a food processor grind graham crackers with sugar to fine crumbs.
Working quickly, line tart pan with 1 phyllo sheet, allowing edges to
overhang evenly, and with a pastry brush dot phyllo on bottom of tart
pan with butter in 4 or 5 places. Sprinkle phyllo in bottom of tart
pan evenly with one third crumb mixture and top with another phyllo
sheet, arranging it at right angles to

first phyllo sheet so overhang is even all around. Dot phyllo with
butter and sprinkle with one third crumb mixture in same manner.
Repeat layering procedure with remaining 2 phyllo sheets, remaining
one third crumb mixture, and butter in same manner, ending with
phyllo. Trim phyllo overhang with scissors to one inch beyond rim of
tart pan and roll toward center, forming a shallow edge just inside
tart pan. Brush shell with remaining butter and bake in middle of oven
12 minutes, or until golden and crisp. Cool shell in tart pan on rack.
Shell may be made 1 day ahead and kept, covered loosely, in tart pan
in a cool dry place.

Make filling:

In a heavy 12-inch skillet simmer pineapple, sugars, vanilla seeds,
and reserved vanilla pod over moderate heat, carefully turning
pineapple occasionally (try to keep slices whole), until most liquid
is evaporated and pineapple is slightly translucent (reducing heat as
liquid is evaporated), about 25 minutes. Cool mixture slightly and
discard vanilla pod.

Arrange pineapple in overlapping concentric circles in shell and top
with any remaining syrup in skillet. Tart may be made one day ahead
and kept, covered loosely, at room temperature.

Each serving about 180 calories and 4 grams of fat (19 percent of
calories from fat).

Yield: 8 servings




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