| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
All Ready Pie Crust; (half 15-ounce |
|
|
; package) |
| 1 |
tb |
All purpose flour |
| 1 |
pk |
Regular or light cream cheese; room temperature |
|
|
; (8-ounce) |
| 6 |
tb |
Canned cream of coconut; (such as Coco Lopez) |
| 3 |
tb |
Sugar |
| 1 |
c |
Sweetened shredded coconut; lightly toasted |
| 1/4 |
c |
Chopped crystallized ginger |
| 1 1/2 |
lg |
Papayas; peeled, thinly |
|
|
; sliced, up to 2 |
| 1/2 |
c |
Apricot-pineapple preserves or apricot |
|
|
; preserves |
INSTRUCTIONS
Preheat oven to 450F. Unfold crust and press out fold lines. Sprinkle with
flour. Roll out to 12 1/2-inch round. Arrange floured side down in
11-inch-diameter tart pan with removable bottom. Pierce bottom and sides
with fork. Bake until golden brown, about 12 minutes. Check crust during
baking; if sides of crust slide down, press up with back of fork. Cool
completely.
Using electric mixer, beat cream cheese until smooth. Mix in cream of
coconut and sugar, then 3/4 cup coconut and ginger. Spread filling in
crust. Arrange papaya attractively atop filling. Melt preserves in heavy
small saucepan over low heat, stirring frequently. Brush over papaya.
Sprinkle remaining 1/4 cup toasted coconut around edge of tart and in
center. Refrigerate until filling is firm, at least 1 hour. (Can be
prepared 6 hours ahead. Keep refrigerated.)
Serves 8.
Bon Appetit August 1992
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