Golden pineapple-cheese tart *jb

12 Servings

Ingredients

Quantity Ingredient
2 cups Unsifted flour
¼ teaspoon Salt
½ teaspoon Baking powder
⅔ cup Butter or margarine
⅓ cup Sugar
2 Egg yolks
2 tablespoons Cream
½ teaspoon Grated lemon peel
8 ounces Crushed pineapple
4 tablespoons Butter or margarine
⅔ cup Sugar
16 ounces Cream cheese, softened
1 Egg yolk
¼ cup Heavy cream
½ cup Golden raisins
1 teaspoon Grated lemon peel

Directions

FILLING

1. Pastry: In large bowl, sift flour, salt, & baking powder. With pastry blender, cut in ⅔ c. butter until mixture resembles coarse crumbs. Add ⅓ c. sugar, 2 egg yolks, 2 Tbs cream & ½ t. lemon peel. Mix with hands just until mixture holds together. Flour & knead about 2 minutes, Refrigerate pastry in waxed paper for 30 minutes.

2. Drain pineapple, preheat oven to 350 degrees F. Grease 10-inch springform pan. Remove side of pan.

3. Filling: In medium bowl, Beat butter, sugar & cream cheese at high speed until blended. Add egg yolk & cream. Stir in pineapple, raisins & lemon peel. Set aside.

4. Place ¾ of the pastry dough into bottom of springform pan.

Roll out dough to fit pan. Bake 12 minutes or until golden; cool.

Replace side of springform pan. Pour filling into pan - spreading evenly. Decorate top of filling with remaining pastry (I either make long strips I overlap in a simple lattice structure or I make little leaves and berries that I circle around the outside and cluster towards the middle).

5. Bake 40 minutes or until golden brown (my oven takes more like 1 hour). Cool 10 minutes. Sprinkle with confectioner's sugar. Serve warm or room temperature. Store refrigerated.

This is very pretty, fairly easy, and mostly foolproof. I've made it dozens of times and it has always gotten good reviews. --Julie Reprinted (and slightly edited) from McCall's September, 1985.

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