1/2 Cup Diced fresh or canned pineapple, drained
One 9 1/2″ Tart shell from sweet tart dough, rolled out and fitted into tart pan with removable bottom , unbaked
7 Tablespoons Unsalted butter, softened
1 Cup Granulated sugar
2 1/2 Cups Unsweetened dried shredded coconut (sweet coconut will work in a pinch)
2 Large eggs
Confectioner’s Sugar
Freshly Whipped Cream
1. Preheat oven to 350 F.
2. Scatter the pineapple pieces over the bottom of the tart shell, gently pressing them into the dough. Place the tart shell into the freezer for five minutes.
3. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for one minute, until well blended. Beat in the coconut and then beat in the eggs, one at a time, mixing well after each addition. Remove the tart shell from the freezer and, using a rubber spatula, gently spread the filling evenly over the tart shell.
4. Bake the tart for 50-55 minutes, until the top is a deep golden brown and the center of the tart is set. Cool the tart completely on a wire rack. Remove the sides of the tart pan. Cut into slices and place on plates. Dust with confectioner’s sugar and garnish with freshly whipped cream. Refrigerate tart if not serving immediately; when you wish to serve the tart, allow it to come to room temperature before eating.
For news about our other inn, what’s fresh at the restaurant, and the goings’ on around the island, see Tucker House Inn Blog, Coho Restaurant Blog, and Experience San Juan Island Blog
