Pineapple tart

 
                               Pineapple Tart
 
 Recipe By     : Cooking Live Show #CL8924
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         for tart shell:
                         vegetable-oil cooking spray
                         three 2 1/2-inch-square graham crackers
    1 1/2  tablespoon    granulated sugar
                         four 17 by 12-inch phyllo sheets -- thawed if
                         frozen, -- stacked between 2
    1      sheets        wax paper and covered with a
                         -- kitchen towel
    2      tablespoons   unsalted butter -- melted
                         for filling:
    1      large         ripe pineapple (about 4 1/2 pounds) -- peeled,
    halved
                         -- lengthwise,
                         cored -- and cut crosswise
                         -- into 1/4-inch-thick
                         slice
      1/4  cup           packed light brown sugar
      1/4  cup           granulated sugar
                         seeds scraped from 1/2 vanilla bean -- halved
                         lengthwise, -- and pod reserved
 
 Make shell:
 
 Preheat oven to 350 degrees and lightly coat an 11-inch tart pan with
 a removable fluted rim with vegetable-oil cooking spray.
 
 In a food processor grind graham crackers with sugar to fine crumbs.
 Working quickly, line tart pan with 1 phyllo sheet, allowing edges to
 overhang evenly, and with a pastry brush dot phyllo on bottom of tart
 pan with butter in 4 or 5 places. Sprinkle phyllo in bottom of tart
 pan evenly with one third crumb mixture and top with another phyllo
 sheet, arranging it at right angles to
 
 first phyllo sheet so overhang is even all around. Dot phyllo with
 butter and sprinkle with one third crumb mixture in same manner.
 Repeat layering procedure with remaining 2 phyllo sheets, remaining
 one third crumb mixture, and butter in same manner, ending with
 phyllo. Trim phyllo overhang with scissors to one inch beyond rim of
 tart pan and roll toward center, forming a shallow edge just inside
 tart pan. Brush shell with remaining butter and bake in middle of oven
 12 minutes, or until golden and crisp. Cool shell in tart pan on rack.
 Shell may be made 1 day ahead and kept, covered loosely, in tart pan
 in a cool dry place.
 
 Make filling:
 
 In a heavy 12-inch skillet simmer pineapple, sugars, vanilla seeds,
 and reserved vanilla pod over moderate heat, carefully turning
 pineapple occasionally (try to keep slices whole), until most liquid
 is evaporated and pineapple is slightly translucent (reducing heat as
 liquid is evaporated), about 25 minutes. Cool mixture slightly and
 discard vanilla pod.
 
 Arrange pineapple in overlapping concentric circles in shell and top
 with any remaining syrup in skillet. Tart may be made one day ahead
 and kept, covered loosely, at room temperature.
 
 Each serving about 180 calories and 4 grams of fat (19 percent of
 calories from fat).
 
 Yield: 8 servings
 
 
 
 
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