Recipe - Coconut-Pineapple Tart

1 Refrigerated pie crust;
(from 15oz. pkg.),
softened as directed on
package
One half cup Pineapple preserves
One half cup Sliced almonds; toasted
2 Egg whites
One fourth cup Sugar
1 cup Shredded coconut
One half teaspoon Vanilla

From: Perry Greene palgreen@hiwaay.net

Heat oven to 400 F. Remove crust from pouch. Place on ungreased cookie
sheet; press out fold lines. Fold in pie crust edge 1 inch to form border;
flute. Spread preserves evenly over crust; sprinkle with almonds. In small
bowl, beat egg whites until slightly thickened. Gradually add sugar,
beating until soft peaks form. Fold in coconut and vanilla. Spread over
almonds.

Bake at 400 F. for 15 to 20 minutes or until crust is light golden brown
and top is lightly toasted. Cool 30 minutes. Serve warm or cool.

12 servings

TIP: To toast almonds, spread on cookie sheet; bake at 350 F. for 5 to 7
minutes or until golden brown, stirring occasionally.

Posted to recipeludigest by jeryder@juno.com on Mar 23, 1998