Recipe - Pineapple Tart

FOR TART SHELL
Vegetableoil cooking spray
Three 2 1/2inchsquare
graham crackers
1 One half tablespoon Granulated sugar
Four 17 by 12inch phyllo
sheets, thawed if
Frozen;, stacked between 2
1 Sheets wax paper and covered
with a kitchen towel
2 tablespoon Unsalted butter; melted

FOR FILLING
1 lg Ripe pineapple (about 4 1/2
pounds), peeled, halved
lengthwise, cored, and cut
crosswise into
1/4inchthick slice
One fourth cup Packed light brown sugar
One fourth cup Granulated sugar
Seeds scraped from 1/2
vanilla bean, halved
lengthwise,, and pod
reserved

Make shell:

Preheat oven to 350 degrees and lightly coat an 11inch tart pan with a
removable fluted rim with vegetableoil cooking spray.

In a food processor grind graham crackers with sugar to fine crumbs.
Working quickly, line tart pan with 1 phyllo sheet, allowing edges to
overhang evenly, and with a pastry brush dot phyllo on bottom of tart pan
with butter in 4 or 5 places. Sprinkle phyllo in bottom of tart pan evenly
with one third crumb mixture and top with another phyllo sheet, arranging
it at right angles to

first phyllo sheet so overhang is even all around. Dot phyllo with butter
and sprinkle with one third crumb mixture in same manner. Repeat layering
procedure with remaining 2 phyllo sheets, remaining one third crumb
mixture, and butter in same manner, ending with phyllo. Trim phyllo
overhang with scissors to one inch beyond rim of tart pan and roll toward
center, forming a shallow edge just inside tart pan. Brush shell with
remaining butter and bake in middle of oven 12 minutes, or until golden and
crisp. Cool shell in tart pan on rack. Shell may be made 1 day ahead and
kept, covered loosely, in tart pan in a cool dry place.

Make filling:

In a heavy 12inch skillet simmer pineapple, sugars, vanilla seeds, and
reserved vanilla pod over moderate heat, carefully turning pineapple
occasionally (try to keep slices whole), until most liquid is evaporated
and pineapple is slightly translucent (reducing heat as liquid is
evaporated), about 25 minutes. Cool mixture slightly and discard vanilla
pod.

Arrange pineapple in overlapping concentric circles in shell and top with
any remaining syrup in skillet. Tart may be made one day ahead and kept,
covered loosely, at room temperature.

Each serving about 180 calories and 4 grams of fat (19 percent of calories
from fat).

Yield: 8 servings

Recipe by: Cooking Live Show #CL8924 Posted to MCRecipe Digest V1 #692 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997