Nutrition per serving may change if servings are adjusted.
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
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.
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.
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.