Tropical fruits tossed with rum top this sweet dessert tart.

Source: Better Homes and Gardens
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Coconut-Orange Tart

Ingredients

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Directions

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  • On a lightly floured surface, use your hands to slightly flatten Almond Pastry dough. Roll dough from center to edges to a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into an ungreased 10-inch tart pan with a removable bottom. Ease pastry into tart pan, without stretching it. Press pastry into fluted sides of tart pan. Trim edge; set aside.

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  • In a large bowl combine eggs, sugar, coconut, flour, orange peel, and vanilla. Slowly add melted butter to egg mixture, stirring until mixed. Pour into the pastry-lined tart pan.

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  • Bake in a 350 degree F oven about 35 minutes or until top of tart is crisp. Cool for 2 hours in pan on a wire rack. Cover and refrigerate.

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  • Peel and section oranges over a medium bowl to catch the juices. Add orange sections, pineapple, papaya, and rum to orange juice. Gently toss to mix fruit. Let stand about 30 minutes.

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  • To serve, remove sides of tart pan. Cut tart into wedges. Using a slotted spoon, spoon fruit on top of each wedge. If desired, top with whipped cream and toasted coconut. Store any leftovers in the refrigerator. Makes 12 servings.

Nutrition Facts (Coconut-Orange Tart)

435 calories; 27 g total fat; 15 g saturated fat; 143 mg cholesterol; 245 mg sodium. 41 g carbohydrates; 2 g fiber; 5 g protein; 923 IU vitamin a; 18 mg vitamin c; 40 mg calcium; 1 mg iron;

Toasted Almond Pastry

Ingredients

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Directions

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  • In a medium bowl stir together flour, almonds, and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a lightly floured surface, use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.

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