Pineapple-Cheese Tart
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A rich yet tangy dessert! A buttery, homemake cookie crust baked with a filling of cream cheese, crushed pineapple, golden raisins, and lemon peel. Strips of cookie crust sprinkled with confectioners' sugar from the lattice. Cut into wedges and serve warm.
INGREDIENTS
2 cups unsifted all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2/3 cup butter or margarine
1/3 cup sugar
2 egg yolks
2 tablespoons heavy cream
1/2 teaspoon grated lemon peelCHEESE FILLING
1 (8-ounce) can crushed pineapple
4 tablespoons butter or margarine
2/3 cup sugar
2 (8-ounce size) packages cream cheese
1 egg yolk
1/4 cup heavy cream
1/2 cup golden raisins
1 teaspoon grated lemon peelConfectioners' sugar
Let cream cheese soften. MAKE PASTRY - Into large bowl, sift flour with salt and baking powder. With pastry blender, cut in 2/3 cup butter until mixture resembles coarse crumbs. Add 1/3 cup sugar, 2 egg yolks, 2 tablespoons cream, and 1/2 teaspoon grated lemon peel.
Toss lightly with fork. Mix with hands just until pastry holds together. Turn out on lightly floured pastry cloth or surface; roll over to coat with flour. Knead until smooth, about 2 minutes. Shape pastry into a ball, and wrap in waxed paper. Refrigerate 30 minutes.
Drain crushed pineapple; reserve liquid to use another time. Preheat oven to 350 degrees. Lightly grease a 10-inch springform pan; remove side.
MAKE CHEESE FILLING - In a medium bowl, at high speed, beat butter, sugar, and cream cheese until mixture is blended. Add egg yolk and cream; beat until well blended and smooth. Stir in crushed pineapple, raisins, and grated lemon peel; set aside.
Place 3/4 of dough into bottom of springform pan; cover with a 10-inch square of waxed paper. Roll out pastry on bottom of pan.
Remove waxed paper. Trim pastry. Bake 12 minutes, or until golden; cool. Assemble pan with baked pastry on bottom. Pour in filling; spread evenly. Cut half reserved pastry into 5 equal pieces. On lightly floured pastry cloth, roll into 10-inch strips.
Place pastry strips, 1-1/2-inches apart, over filling; trim. Make 5 more 10-inch strips. Place, 1-1/2 inches apart, across first strips. Bake 40 minutes, or until golden brown. Cool 10 minutes. Sprinkle strips with confectioners' sugar. Remove side of pan to serve.
Makes 12 servings