Fresh Pineapple Tart
Cook time – 9 min
- Total time
- 89 minutes
- Preparation time
- 80 minutes
- Calories
- 272
- Portions
- 8
Directions
1. Preheat oven to 450°F. Press crust onto bottom and up sides of a 9-inch tart pan with removeable bottom; trim edges. Poke holes all over crush with a fork; bake 9 minutes or until lightly browned. Cool crust completely in pan on wire rack.
2. Beat cream cheese, sour cream, sugar and lemon zest in a medium bowl on high 2 minutes or until smooth; spread over crust. Arrange pineapple wedges over cream cheese mixture in a circular pattern.
3. Stir preserves and water in a small bowl; spread over pineapple. Refrigerate tart at least 1 hour or up to overnight.
4. Cut tart into 8 slices; serve garnished with mint, if desired.
Ingredients
- 1 refrigerated pie crust
- 1 package (8 ounces) light cream cheese, softened
- ½ cup light sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 DOLE® Tropical Gold® Pineapple, peeled, cored, sliced crosswise into ½-inch-thick slices
- and cut into wedges
- ¼ cup apricot-pineapple preserves
- 1 tablespoon warm water
- Mint leaves for garnish (optional)
Nutritional Facts
| 8 Serving Per Container | |
| Serving Size | |
| Calories | 272 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (12 g) | 19% |
| Saturated Fat (6 g) | 31% |
| Monounsaturated (2 g) | |
| Cholesterol (26 mg) | 9% |
| Sodium (246 mg) | 10% |
| Total Carbohydrate (40 g) | 13% |
| Dietary Fiber (2 g) | 6% |
| Total Sugars (22 g) | |
| Included Added Sugars (3 g) | |
| Protein (4 g) | 9% |
| Calcium | 8% |
| Iron | 6% |
| Magnesium | 4% |
| Manganese | 50% |
| Phosphorus | 6% |
| Potassium (227 mg) | 6% |
| Thiamin | 8% |
| Vitamin A | 8% |
| Vitamin B6 | 8% |
| Vitamin C | 90% |
| Vitamin D | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.