Pineapple-Coconut Tart

Pineapple-Coconut Tart

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup cooking oil
  • 3 tablespoons fat-free milk
  • 1 (20 ounce) can crushed pineapple (juice pack)
  • ¼ cup granulated sugar (see Tip)
  • 2 tablespoons cornstarch
  • ½ teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • ¼ cup shredded coconut

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°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.
  2. 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.
  3. 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.
  4. 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.
  • 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 ¼ 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 information

  • Serving size: 1 wedge
  • Per serving: 192 calories; 8 g fat(2 g sat); 1 g fiber; 29 g carbohydrates; 2 g protein; 52 mcg folate; 0 mg cholesterol; 13 g sugars; 31 IU vitamin A; 6 mg vitamin C; 17 mg calcium; 1 mg iron; 62 mg sodium; 103 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1 fat

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