Bahamian Pineapple-Coconut Tart
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1pastry for a 9-inch pie crust
8 ozpineapple jam
1/2 cgranulated sugar
2 ozground coconut (or 4 ounces fresh)
1/4 call-purpose flour
1 Tbspcoconut rum (or vanilla extract or almond extract)
How to Make Bahamian Pineapple-Coconut Tart
- Preheat oven to 350°F.
- 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.
- Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum (or extract). Pour over the jam layer.
- Bake for 30 to 40 minutes or until the pastry is lightly golden.