Name: Pineapple Tart
Ingredients: Vegetable-oil cooking spray; Three 2 1/2-inch-square graham crackers; 1 1/2 tb Granulated sugar; Four 17 by 12-inch phyllo sheets, thawed if; Frozen;, stacked between 2; 1 Sheets wax paper and covered with a kitchen towel; 2 tb Unsalted butter; melted; 1 lg Ripe pineapple (about 4 1/2 pounds), peeled, halved lengthwise, cored, and cut crosswise into 1/4-inch-thick slice; 1/4 c Packed light brown sugar; 1/4 c Granulated sugar; Seeds scraped from 1/2 vanilla bean, halved lengthwise,, and pod reserved

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

		Vegetable-oil cooking spray
		Three 2 1/2-inch-square graham crackers
1 1/2	tb	Granulated sugar
		Four 17 by 12-inch phyllo sheets, thawed if
		Frozen;, stacked between 2
1		Sheets wax paper and covered with a kitchen towel
2	tb	Unsalted butter; melted
1	lg	Ripe pineapple (about 4 1/2 pounds), peeled, halved lengthwise, cored, and cut crosswise into 1/4-inch-thick slice
1/4	c	Packed light brown sugar
1/4	c	Granulated sugar
		Seeds scraped from 1/2 vanilla bean, halved lengthwise,, and pod reserved

INSTRUCTIONS

FOR TART SHELL
FOR FILLING
Make shell:
Preheat oven to 350 degrees and lightly coat an 11-inch tart pan with a
removable fluted rim with vegetable-oil cooking spray.
In a food processor grind graham crackers with sugar to fine crumbs.
Working quickly, line tart pan with 1 phyllo sheet, allowing edges to
overhang evenly, and with a pastry brush dot phyllo on bottom of tart pan
with butter in 4 or 5 places. Sprinkle phyllo in bottom of tart pan evenly
with one third crumb mixture and top with another phyllo sheet, arranging
it at right angles to
first phyllo sheet so overhang is even all around. Dot phyllo with butter
and sprinkle with one third crumb mixture in same manner. Repeat layering
procedure with remaining 2 phyllo sheets, remaining one third crumb
mixture, and butter in same manner, ending with phyllo. Trim phyllo
overhang with scissors to one inch beyond rim of tart pan and roll toward
center, forming a shallow edge just inside tart pan. Brush shell with
remaining butter and bake in middle of oven 12 minutes, or until golden and
crisp. Cool shell in tart pan on rack. Shell may be made 1 day ahead and
kept, covered loosely, in tart pan in a cool dry place.
Make filling:
In a heavy 12-inch skillet simmer pineapple, sugars, vanilla seeds, and
reserved vanilla pod over moderate heat, carefully turning pineapple
occasionally (try to keep slices whole), until most liquid is evaporated
and pineapple is slightly translucent (reducing heat as liquid is
evaporated), about 25 minutes. Cool mixture slightly and discard vanilla
pod.
Arrange pineapple in overlapping concentric circles in shell and top with
any remaining syrup in skillet. Tart may be made one day ahead and kept,
covered loosely, at room temperature.
Each serving about 180 calories and 4 grams of fat (19 percent of calories
from fat).
Yield: 8 servings
Recipe by: Cooking Live Show #CL8924 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

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