Fresh Pineapple Citrus Tart
Assemble tart just before serving.
1 medium-size pineapple, about 3 1/2 pounds
1/2 cup sugar
1/4 cup cornstarch
1/2 cup orange juice
1 teaspoon each grated orange, lemon, and lime peel
1/4 cup lemon juice
1 cup sour cream
Almond crust (recipe follows)
Peel, core, and cut pineapple into 1/2-inch chunks; drain at least
15 minutes (reserve juice for other uses). In a 2- to 3-quart pan, mix
sugar and cornstarch. Add pineapple chunks, orange juice, and citrus
peels. Stir over high heat until it boils vigorously. Add lemon juice;
Spread sour cream into crust. Gently spoon pineapple onto cream.
Serve, or chill up to 2 hours. Serves 10.
Almond crust. In a food processor or blender, whirl 2 1/4 cups
whole unblanched almonds to make a coarse powder. Mix with 3/4 cup
all-purpose flour and 1/2 cup each butter (1/4 lb.) or margarine and
sugar until dough holds together. Press into a 12-inch tart pan with
removable bottom. Bake in a 350| oven until golden, about 20 minutes;
cool at room temperature.
Photo: Layered tropical tart is pineapple and tri-citrus; garnish with citrus slices