Fresh Pineapple Tart
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)
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.