Bahamian Pineapple-Coconut Tart
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- pastry for a 9-inch pie crust
- 8 oz
- pineapple jam
- 4 oz
- 1/2 c
- granulated sugar
- 2 large
- 2 oz
- ground coconut (or 4 ounces fresh)
- 1/4 c
- all-purpose flour
- 1 Tbsp
- coconut rum (or vanilla extract or almond extract)
1Preheat oven to 350°F.
2Roll pastry out thinly to form a square. Line bottom and sides of a 9-inch square cake pan with the pastry. Spread the jam over the pastry.
3Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum (or extract). Pour over the jam layer.
4Bake for 30 to 40 minutes or until the pastry is lightly golden.