bahamian pineapple-coconut tart

Name: Bahamian Pineapple-Coconut Tart
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Caribbean
Ingredients: 1 - pastry for a 9-inch pie crust; 8 ounce(s) pineapple jam; 4 ounce(s) butter; 1/2 cup(s) granulated sugar; 2 large eggs; 2 ounce(s) ground coconut (or 4 ounces fresh); 1/4 cup(s) all-purpose flour; 1 tablespoon(s) coconut rum (or vanilla extract or almond extract)

10 Pinches

Vickie Parks

Renton, WA

Updated on Jan 26, 2016

Tarts of all kinds are a traditional dessert throughout the Caribbean Islands, which derive from British trade ventures of a century or two ago that introduced the popular British Bakewell Tarts to Caribbean cooks. There are numerous versions of Caribbean tarts that largely depend on island preferences and availability of local fruits. This version is a favorite from the Bahamas, and it features a Bahamian favorite--coconut--with a touch of pineapple.

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prep time 15 Min

cook time 30 Min

method Bake

yield 8 or 9

Ingredients

1 - pastry for a 9-inch pie crust
8 ounces pineapple jam
4 ounces butter
1/2 cup granulated sugar
2 large eggs
2 ounces ground coconut (or 4 ounces fresh)
1/4 cup all-purpose flour
1 tablespoon coconut rum (or vanilla extract or almond extract)

How To Make bahamian pineapple-coconut tart

Step 1

Preheat oven to 350°F.

Step 2

Roll 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.
Step 3

Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum (or extract). Pour over the jam layer.
Step 4

Bake for 30 to 40 minutes or until the pastry is lightly golden.
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