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Fresh Pineapple Tart

Fresh Pineapple Tart
1 hr 29 Minutes Total time 1 hr 20 Minutes Prep time 9 Minutes Cook Time 272 Calories 8 Servings


  • 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)


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.

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