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Fresh Pineapple Tart

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Total Time (minutes)
42
Difficulty
1
Servings
8
Ingredients
8
Total Prep Time: 30 minutes
Calories Per Serving: 270
Nutrients

Nutrition Facts

Serving Size: 191g

Amount per serving
Calories 270 Calories from fat: 100
% Daily Value*
Fat 12 g 18 %
Saturated 5 g 25 %
Trans 0 g
Cholesterol 20 mg 7 %
Sodium 240 mg 10 %
Carbohydrate 39 g 13 %
Fiber 2 g 8 %
Sugars 21 g
Protein 5 g
Vitamin A 6 %
Vitamin C 90 %
Calcium 8 %
Iron 6 %
Manganese 60 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A tart with a cream cheese filling topped with pineapple and apricot glaze.

Ingredients

  • Pastry for (9 to 10-inch) single crust pie
  • 1 pkg. (8 oz.) light cream cheese, softened
  • 1/2 cup light sour cream
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 1 fresh DOLE® Tropical Gold® Pineapple, cut in wedges
  • 1/4 cup apricot-pineapple preserves
  • 1 tablespoon warm water
  • mint leaves

Directions

  1. Preheat oven to 450F.
  2. Fit pastry into 9 to 10-inch tart pan with remove able bottom, trim edges. Prick bottom and sides with fork.
  3. Bake 9 to 12 minutes or until light brown. Cool completely on wire rack.
  4. Beat together cream cheese, sour cream, sugar and lemon peel in medium bowl until smooth. Spread mixture over cooled crust.
  5. Arrange pineapple wedges on top of cream cheese mixture.
  6. Combine preserves and water in small bowl. Evenly spread over pineapple. Chill1 hour or longer. Garnish with mint leaves.
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Fresh Pineapple Tart A tart with a cream cheese filling topped with pineapple and apricot glaze. Prep Time: Cook time: Serves: 8
Nutrition facts: 270 Calories, 12 grams fat
Ingredients: Pastry for (9 to 10-inch) single crust pie, 1 pkg. (8 oz.) light cream cheese, softened, 1/2 cup light sour cream, 2 tablespoons sugar, 1 teaspoon grated lemon peel, 1 fresh DOLE® Tropical Gold® Pineapple, cut in wedges, 1/4 cup apricot-pineapple preserves, 1 tablespoon warm water, mint leaves, Directions:Preheat oven to 450F.Fit pastry into 9 to 10-inch tart pan with remove able bottom, trim edges. Prick bottom and sides with fork.Bake 9 to 12 minutes or until light brown. Cool completely on wire rack.Beat together cream cheese, sour cream, sugar and lemon peel in medium bowl until smooth. Spread mixture over cooled crust.Arrange pineapple wedges on top of cream cheese mixture.Combine preserves and water in small bowl. Evenly spread over pineapple. Chill1 hour or longer. Garnish with mint leaves.