Fresh pineapple citrus tart.
Assemble tart just before serving.
1 medium-size pineapple, about 3 1/2 pounds
1/2 cup sugar
1/4 cup cornstarch
1/2 cup orange juice
1 teaspoon each grated orange, lemon, and lime peel
1/4 cup lemon juice
1 cup sour cream
Almond crust (recipe follows)
Peel, core, and cut pineapple into 1/2-inch chunks; drain at least 15 minutes (reserve juice for other uses). In a 2- to 3-quart pan, mix sugar and cornstarch. Add pineapple chunks, orange juice, and citrus peels. Stir over high heat until it boils vigorously. Add lemon juice; cool.
Spread sour cream into crust. Gently spoon pineapple onto cream. Serve, or chill up to 2 hours. Serves 10.
Almond crust. In a food processor or blender, whirl 2 1/4 cups whole unblanched almonds to make a coarse powder. Mix with 3/4 cup all-purpose flour and 1/2 cup each butter (1/4 lb.) or margarine and sugar until dough holds together. Press into a 12-inch tart pan with removable bottom. Bake in a 350| oven until golden, about 20 minutes; cool at room temperature.
Photo: Layered tropical tart is pineapple and tri-citrus; garnish with citrus slices
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|Date:||Dec 1, 1984|
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