Recipe - Golden Pineapple-Cheese Tart

2 cup Unsifted flour
One fourth teaspoon Salt
One half teaspoon Baking powder
2/3 cup Butter or margarine
1/3 cup Sugar
2 Egg yolks
2 tablespoon Cream
One half teaspoon Grated lemon peel

FILLING
8 ounce Crushed pineapple
4 tablespoon Butter or margarine
2/3 cup Sugar
16 ounce Cream cheese, softened
1 Egg yolk
One fourth cup Heavy cream
One half cup Golden raisins
1 teaspoon Grated lemon peel

1. Pastry: In large bowl, sift flour, salt, & baking powder. With pastry
blender, cut in 2/3 c. butter until mixture resembles coarse crumbs. Add
1/3 c. sugar, 2 egg yolks, 2 Tbs cream & One half 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 10inch
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 Three fourths 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 make long strips I overlap in a simple
lattice structure).

5. Bake 40 minutes or until golden brown. Cool 10 minutes. Sprinkle with
confectioner's sugar. Serve warm or room temperature. Store refrigerated.

Reprinted (and slighlty edited) from McCalls's September, 1985.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini