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Hawaiian Pineapple Tart

Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
1 pineapple, fully ripe
One 8-inch-wide disc of your favorite piecrust, baked
1/2 cup melted orange marmalade, warm
Preheat a nonstick pan.

Remove the crown, stem, end, and outside rind of the pineapple and slice it lengthwise into 8 pieces. Cut the core strip off each piece and slice the remaining pineapple into bite-size wedges.

Place the pineapple wedges onto the surface of the pan. The pan should not contain any oil or butter. The heat of the surface of the pan will caramelize the natural sugar in the pineapple and give the wedges a crust. Turn the pineapple pieces in the pan until the crust forms, about 2 minutes on each side.

Spoon or brush the piecrust with half of the marmalade. Arrange the pineapple wedges in overlapping concentric circles on top of the crust. Brush the top of the pineapple with the remaining marmalade and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 393
Sodium: 267mg
Fiber: 2g
Carbohydrates, Total: 63g
Protein: 3g
% Cal. from Fat: 37%
Fat. Total: 16g
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