The best delicious Coconut-pineapple Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut-pineapple Tart recipe today!
Hello my friends, this Coconut-pineapple Tart recipe will not disappoint, I promise! Made with simple ingredients, our Coconut-pineapple Tart is amazingly delicious, and addictive, everyone will be asking for more Coconut-pineapple Tart.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut-pineapple Tart.
Ready to make this Coconut-pineapple Tart Recipe? Let’s do it!
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1 Refrigerated pie crust;
-(from 15-oz. pkg.),
-softened as directed on
-package
1/2 c Pineapple preserves
1/2 c Sliced almonds; toasted
2 Egg whites
1/4 c Sugar
1 c Shredded coconut
1/2 ts Vanilla
From: Perry Greene palgreen@hiwaay.net
Heat oven to 400 F. Remove crust from pouch. Place on ungreased cookie
sheet; press out fold lines. Fold in pie crust edge 1 inch to form border;
flute. Spread preserves evenly over crust; sprinkle with almonds. In small
bowl, beat egg whites until slightly thickened. Gradually add sugar,
beating until soft peaks form. Fold in coconut and vanilla. Spread over
almonds.
Bake at 400 F. for 15 to 20 minutes or until crust is light golden brown
and top is lightly toasted. Cool 30 minutes. Serve warm or cool.
12 servings
TIP: To toast almonds, spread on cookie sheet; bake at 350 F. for 5 to 7
minutes or until golden brown, stirring occasionally.
Yields
1 Servings
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