International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Herbed Chicken Parmesan






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > warm pineapple tart with pinapple-coconut sauce
from UK Warm Pineapple Tart with Pinapple-Coconut Sauce This is 1 of 54 new TVFN Taste Show recipes added to The UK Recipe Archive this week. There are now 440 Taste Show recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ If you have any dificulties attaching to the site use the alternative URL - http://www.7thgate.com/~recipes/ * Exported from MasterCook * Warm Pineapple Tart with Pinapple-Coconut Sauce Recipe By : David Rosengarten Serving Size : 4 Preparation Time :0:00 Categories : Taste5 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === SAUCE === 1/3 cup sugar 5 egg yolks 3/4 cup canned unsweetened coconut milk 3/4 cup pureed pineapple 2 tablespoons dark rum === TART === 1 pound frozen puff pastry -- thawed 2 tablespoons confectioners' sugar 1 egg yolk 1 large pineapple -- peeled, quartered, cored, and cut into 1 1/2"-long by 1/4"-thick wedges 4 tablespoons sugar Fresh mint leaves -- for garnish Make sauce: In a small bowl whisk sugar and yolks to blend. Gradually whisk in coconut milk and pineapple puree. Pour into a heavy saucepan and heat, stirring constantly, until custard thickens and coats back of a spoon, about 6 minutes; be careful not to boil. Strain custard through a sieve into a bowl and stir in rum. Cool, cover and refrigerate, overnight, if desired. Make tart: Preheat oven to 325 degrees. Roll out puff pastry dough, cut out four 7-inch rounds and transfer to baking sheets. Using a fork, prick dough all over. In a small bowl whisk confectioners' sugar and egg yolk to blend and brush over dough rounds. Bake until golden brown, about 15 minutes. Cool. Preheat broiler. Heat a heavy, large nonstick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Arrange pineapple wedges on each pastry round, covering them completely. Sprinkle each tart with 1 tablespoon sugar. Broil until edges of pineapple begin to brown, watching carefully, about 5 minutes. To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs. This recipe yields 4 servings. Source: "TASTE with David Rosengarten - (Show # TS-4680) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-01-1999 by Joe Comiskey - joecomiskey@netzero.net"

Warm Pineapple Tart with Pinapple-Coconut Sauce


SUBMITTED BY
list all recipes for DESSERT (517)
list all recipes by ALAN (156)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: pineapple
keyword: pinapple
keyword: coconut
keyword: sauce
recipes for dessert
recipes by alan
Email Address:
(posted July 21, 1999)

from UK

Warm
Pineapple Tart with Pinapple-Coconut Sauce

This is 1 of 54 new TVFN Taste Show recipes added to The UK Recipe
Archive this week. There are now 440 Taste Show recipes on-
line at The
UK Recipe Archive in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

If you have any dificulties attaching to the site use the alternative
URL -
http://www.7thgate.com/~recipes/

* Exported from MasterCook *

Warm
Pineapple
Tart with Pinapple-Coconut Sauce

Recipe By : David
Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories : Taste5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
===
SAUCE ===
1/3 cup
sugar
5
egg yolks
3/4 cup canned unsweetened
coconut milk
3/4 cup pureed
pineapple
2 tablespoons dark
rum
===
TART ===
1 pound frozen
puff
pastry -- thawed
2 tablespoons confectioners'
sugar
1
egg yolk
1 large
pineapple -- peeled, quartered,
cored, and cut into 1 1/2"-
long
by 1/4"-
thick wedges
4 tablespoons
sugar
Fresh
mint leaves -- for garnish

Make
sauce: In a small bowl whisk sugar and yolks to blend.
Gradually
whisk in
coconut milk and pineapple puree. Pour into a heavy
saucepan and heat, stirring constantly, until custard thickens and coats
back of a spoon, about 6 minutes; be careful not to
boil. Strain
custard through a sieve into a bowl and stir in rum. Cool, cover and
refrigerate, overnight, if desired.

Make
tart: Preheat oven to 325 degrees. Roll out puff pastry dough,
cut out four 7-inch rounds and transfer to
baking sheets. Using a fork,
prick dough all over. In a small bowl whisk confectioners' sugar and
egg yolk to blend and brush over dough rounds. Bake until golden brown,
about 15 minutes. Cool.

Preheat broiler. Heat a
heavy, large nonstick skillet over high
heat, add
pineapple and cook until golden brown, about 1 minute per
side. Arrange
pineapple wedges on each pastry round, covering them
completely. Sprinkle each
tart with 1 tablespoon sugar. Broil until
edges of
pineapple begin to brown, watching carefully, about 5 minutes.

To serve, transfer tarts to large plates, spoon
sauce around and
garnish with mint sprigs.

This recipe yields 4 servings.

Source:
"TASTE with David
Rosengarten - (Show # TS-4680) - from the TV FOOD
NETWORK"
S(Formatted for MC5):
"07-01-1999 by Joe Comiskey - joecomiskey@netzero.net"



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.