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Fresh pineapple citrus tart.

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
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Dec 1, 1984
Words:200
Previous Article:Bulgur and rice pilaf.
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