Coconut-Pineapple Tart Recipe
To make this tart even more Hawaiian, use chopped macadamia nuts in place of the almonds. There's no need to toast them.
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Cooking tools:
- Hand mixer
- Rolling pin
- Baking sheet
- Oven
- Mixing bowl
- Spatula
- Spoon
- Chef's knife
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/2 cup pineapple preserves
- 1/2 cup sliced almonds, toasted*
- 2 egg whites
- 1/4 cup sugar
- 1 cup shredded coconut
- 1/2 teaspoon vanilla
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