Island Fruit Tart

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* Exported from MasterCook *

 

Island Fruit Tart

 

Recipe By : Weight Watchers Magazine, June 1999

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 peeled and cored fresh pineapple -- (12-ounce)

1 refrigerated piecrust -- (such as Pillsbury)

-- (9-inch)

2 bananas -- (about 1/2 pound)

-- sliced

2 teaspoons cinnamon-sugar -- divided

1 1/2 teaspoons water -- up to 2

1 jar guava jelly -- (12-ounce)

 

1. Preheat oven to 425ø.

 

2. Cut pineapple crosswise into 1/4-inch-thick slices; cut each slice in

half. Set aside.

 

3. Roll piecrust to a 13-inch circle on a lightly floured surface. Place

piecrust on baking sheet lined with parchment paper, and arrange banana

slices over crust, leaving a 2-inch border (banana slices may overlap).

Sprinkle 1 teaspoon cinnamon-sugar over banana slices. Arrange pineapple

slices over banana. Fold 2-inch border of dough over fruit, pressing firmly

(dough will only cover outside edge of fruit). Brush border of dough with

water; sprinkle with remaining 1 teaspoon cinnamon-sugar.

 

4. Bake at 425ø for 30 minutes or until crust is golden. Let cool

slightly. Carefully slide tart onto a serving platter using a spatula. Cut

into 8 wedges.

 

5. Place jelly in a small saucepan, and cook over medium heat 10 minutes or

until jelly melts, stirring occasionally. Remove from heat; let cool 10

minutes. Drizzle jelly evenly over each serving. Yield: 8 servings

(serving size: 1 slice tart and 2 tablespoons jelly).

 

POINTS: 6; Exchanges: 2 1/2 Starch, 1 Fruit, 1 Fat Per serving: CAL 299

(22% from fat); PRO ig; FAT 7.3g (sat 3.lg); CARB 55 7g; FIB 1 .CHOL 5mg;

IRON 0.3mg; SOD 101mg; CALC 5mg

 

Converted by MC_Buster. KES_03 Jun 99

 

 

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Karen S

ksonness