Hawaiian Pineapple Tart

  • Active Time 20m
  • Total Time 20m

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.

RecID 3891

nutrition information per serving

393 calories; 16g total fat; 0mg cholesterol; 267mg sodium; 63g carbohydrates; 2g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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