Pineapple Tart
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make shell: Preheat oven to 375°F
2
And lightly coat an 11-inch tart pan with a removable fluted rim with vegetable-oil cooking spray
3
In a food processor grind graham crackers with sugar to fine crumbs
4
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
5
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
6
Dot phyllo with butter and sprinkle with one third crumb mixture in same manner
7
Repeat layering procedure with remaining 2 phyllo sheets, remaining one third crumb mixture, and butter in same manner, ending with phyllo
8
Trim phyllo overhang with scissors to 1 inch beyond rim of tart pan and roll toward center, forming a shallow edge just inside tart pan
9
Brush shell with remaining butter and bake in middle of oven 12 minutes, or until golden and crisp
10
Cool shell in tart pan on a rack
11
Shell may be made 1 day ahead and kept, covered loosely, in tart pan in a cool dry place
12
Preheat oven to 375°F
13
And lightly coat an 11-inch tart pan with a removable fluted rim with vegetable-oil cooking spray
14
In a food processor grind graham crackers with sugar to fine crumbs
15
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
16
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
17
Dot phyllo with butter and sprinkle with one third crumb mixture in same manner
18
Repeat layering procedure with remaining 2 phyllo sheets, remaining one third crumb mixture, and butter in same manner, ending with phyllo
19
Trim phyllo overhang with scissors to 1 inch beyond rim of tart pan and roll toward center, forming a shallow edge just inside tart pan
20
Brush shell with remaining butter and bake in middle of oven 12 minutes, or until golden and crisp
21
Cool shell in tart pan on a rack
22
Shell may be made 1 day ahead and kept, covered loosely, in tart pan in a cool dry place
23
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
24
Cool mixture slightly and discard vanilla pod
25
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
26
Cool mixture slightly and discard vanilla pod
27
Arrange pineapple in overlapping concentric circles in shell and top with any remaining syrup in skillet
28
Tart may be made 1 day ahead and kept, covered loosely, at room temperature
29
Arrange pineapple in overlapping concentric circles in shell and top with any remaining syrup in skillet
30
Tart may be made 1 day ahead and kept, covered loosely, at room temperature