Pina Colada Tart

 

Pina Colada Tart

Ingredients

1 box refrigerated pie crusts, softened as directed on box

1/4 cup sugar

1/4 cup cornstarch

1 cup canned cream of coconut (not coconut milk)

1 cup whole milk

2 egg yolks

1 tablespoon butter or margarine

2 tablespoons dark rum or 1 1/2 teaspoons rum extract

1 can (20 oz) sliced pineapple, drained, slices cut in half

1/4 cup apricot jam

1 tablespoon dark rum or orange juice

2 tablespoons coconut, toasted*

Directions

1 Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack. 2 Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. In small bowl, mix cream of coconut, milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Beat in butter and 2 tablespoons rum with wire whisk. Cool at room temperature 1 hour. 3 Pour cooled pie filling into baked tart shell. Arrange pineapple slices in decorative pattern over filling. In small microwavable bowl, microwave jam uncovered on High 20 seconds. Stir in 1 tablespoon rum; mix well with fork. Brush glaze over pineapple. Sprinkle with toasted coconut. Refrigerate until serving.

*To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 5 to 7 minutes, stirring occasionally, until golden brown.