I love, love, love pineapple. And coconut. I love the combination of them both in this recipe.
If this tart could sing, I think it would sing the pina colada song. You know…”If you like pina coladas and getting caught in the rain…” That one. That’s what this tart makes me think of. My mind works in weird ways, I know. 🙂
Anyways…, I first got this recipe from my sister-in-law, Heather. I made a few tweaks to the original recipe, though. Mostly on the glaze part. Heather tweaks her recipe on the glaze part too, but she adds some coconut flavoring to the pineapple glaze.
Try it. I think you’ll like it, especially if …”you like pina coladas…” 🙂
Step by step photos after the recipe card.
- 1 refrigerated pie crust, softened as directed on the box
- 1 teaspoon sugar
- 1 (8 oz.) package of cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon coconut extract
- 1 egg
- 1 (20 oz.) can crushed pineapple in syrup, well drained. (Keep the juice! You're gonna need it.)
- 1/4 cup of the reserved pineapple syrup
- 2 teaspoons cornstarch
- sugar, to sweeten - I usually do about 2 Tablespoons of granulated sugar.
- Heat oven to 450 F.
- Remove the pie crust from its pouch; unroll your crust on your work surface.
- Sprinkle the pie crust with 1 teaspoon of sugar.
- Take your rolling pin and roll lightly across the sugar to kinda push it down into the pie crust.
- Now take the crust and press it, sugar side up, in the bottom of your tart (tart pan, preferably because there's not a lot of filling) or pie pan. Trim the edges.
- Take a fork and poke a lot of holes in the crust, then bake for 7 to 9 minutes or until light golden brown.
- Cool the partially baked shell while preparing filling.
- Reduce the oven temperature to 400 F.
- In a small bowl, beat the cream cheese and sugar with the mixer on medium speed until light and fluffy.
- Add the coconut extract and the egg; beat that until well blended.
- Pour the mixture into the partially baked shell.
- Sprinkle the pineapple over the cream cheese mixture. (The pineapple will not completely cover the cream cheese mixture.)
- Bake at 400 F. for 20-25 minutes or until filling is puffed around the edges and set.
- While the tart is baking, you can make the glaze. In a 1 quart saucepan, mix the reserved juice, the sugar, and cornstarch until smooth.
- Cook the glaze mixture over medium heat, stirring frequently, until glaze boils and thickens. Do not walk away. It doesn't take long.
- You can do the glaze part a couple of ways. You can take a spoon and try to drizzle it over the tart, or you can do what I do. I put the glaze in a piping bag or ziploc bag and snip off the end and squirt it all over the tart that way.
- Cool the tart completely. It takes about an hour. Store the tart in the fridge.
- That's it. Enjoy your tart!
- Try adding some coconut flavoring to the glaze.
Remove the pie crust from its pouch; unroll your crust on your work surface.
Sprinkle the pie crust with 1 teaspoon of sugar.
Take your rolling pin and roll lightly across the sugar to kinda push it down into the pie crust.
Now take the crust and press it, sugar side up, in the bottom of your tart (tart pan, preferably because there’s not a lot of filling) or pie pan. Trim the edges.
Take a fork and poke a lot of holes in the crust, then bake for 7 to 9 minutes or until light golden brown.
Cool the partially baked shell while preparing filling.
Reduce the oven temperature to 400 F.
In a small bowl, beat the cream cheese and the sugar with the mixer on medium speed until light and fluffy.
Add the coconut extract and the egg; beat that until well blended.
Pour the mixture into the partially baked shell.
Sprinkle the pineapple over the cream cheese mixture. (The pineapple will not completely cover the cream cheese mixture.)
Bake at 400 F. for 20-25 minutes or until filling is puffed around the edges and set.
While the tart is baking, you can make the glaze.
(I forgot to take pictures of this next part, but it was really quick, I tell ya.) In a 1 quart saucepan, mix the reserved juice, the sugar, and cornstarch until smooth.
Cook the glaze mixture over medium heat, stirring frequently, until glaze boils and thickens. Do not walk away. It doesn’t take long.
Now, you can do the glaze part a couple of ways. You can take a spoon and try to drizzle it over the tart, or you can do what I do. I put the glaze in a piping bag or ziploc bag and snip off the end and squirt it all over the tart that way.
Cool the tart completely. It takes about an hour. Store the tart in the fridge.
That’s it!
Slice yourself a big ‘ol piece and go enjoy your tart!
This looks so good! I love that it is a summer dessert that can be served anytime of year. I bought a tart pan but haven’t used it yet..now I know what will be my first recipe using it. Your instructions and pictures are great.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.