Does anyone have a great pineapple tart or pineapple turnover recipe?

Answer 1

For tart shell:
Vegetable-oil cooking spray
Three 2 1/2-inch-square graham crackers
1 1/2 tablespoons granulated sugar
Four 17 by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
2 tablespoons unsalted butter, melted
For filling:
1 large ripe pineapple (about 4 1/2 pounds), peeled, halved lengthwise, cored, and cut crosswise into 1/4-inch-thick slices
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Seeds scraped from 1/2 vanilla bean, halved lengthwise, and pod reserved

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.

Answer 2

Lemon Tartlets With Pineapple and Kiwi:

This recipe makes more tarts than you need, but your guests will be happy to take home the leftovers. Prep: 30 minutes; Cook: 7 minutes.

Lemon curd filling:
6 tablespoons fat-free sweetened condensed milk
2 large egg yolks
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon zest (about 1 lemon)
24 mini pastry shells such as Clearbrook Farms Mini Sweet Tart Shells
1 sliced peeled kiwifruit
1/2 cup finely chopped pineapple

1. Preheat oven to 325°.

2. In a medium bowl, combine condensed milk, egg yolks, lemon juice, and lemon zest with a whisk until blended.

3. Place shells on baking sheets. Fill a zip-top plastic bag with lemon mix-ture. Snip off one of the bottom corners and fill pastry shells to 3/4 full. Bake 7 minutes or until filling is set.

4. Remove from oven and let cool.

5. Top tartlets evenly with the kiwi and pineapple.

6. Loosely cover with plastic wrap (or place in an airtight container), and refrigerate until served. Best served within 4 hours of preparing.

Yield: 12 servings (serving size: 2 tartlets)