Using peel and juice from a fresh lemon gives this pineapple tart a tang that's as refreshing as a tropical breeze.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.

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  • On a well-floured surface, use your hands to slightly flatten pastry dough. Roll the dough from center to edge into a 10- to 11-inch circle. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into an 8- to 9-inch tart pan with a removable bottom. Ease the pastry into the tart pan, being careful not to stretch the pastry. Press the pastry into fluted side of tart pan; trim edge. Prick the pastry all over with the tines of a fork. Bake for 5 minutes. Let stand on a wire rack while preparing filling.

  • Combine pineapple, sugar, and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture comes to boiling; cook and stir for 2 minutes more. Remove from heat. Stir in lemon peel and lemon juice. Spread filling into the crust-lined tart pan.

  • Bake for 20 minutes; sprinkle with coconut. Bake about 10 minutes more or until the crust is golden brown. Cool completely in the tart pan on a wire rack. Remove side of the tart pan; cut the tart into wedges to serve.

Tips

Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. If using Equal, stir into pineapple mixture after removing from heat. Stir well so no lumps remain. Nutrition Per Serving with Substitute: same as below, except 173 cal., 24 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5.

Nutrition Facts

191.8 calories; protein 2.2g 4% DV; carbohydrates 28.5g 9% DV; exchange other carbs 2; dietary fiber 1.1g 5% DV; sugars 13.4g; fat 8.1g 12% DV; saturated fat 1.7g 8% DV; cholesterol 0.1mg; vitamin a iu 31.3IU 1% DV; vitamin c 6.3mg 11% DV; folate 52.2mcg 13% DV; calcium 16.8mg 2% DV; iron 1mg 6% DV; magnesium 12.9mg 5% DV; potassium 103.5mg 3% DV; sodium 61.5mg 3% DV.