Bahamian Pineapple Coconut Tart Recipes

CHRISTMAS CARIBBEAN COCONUT TART

Steps:

• In a mixing bowl, mix together the salt, sugar and butter.
• Add the egg, vanilla extract and gradually mix in the water.
• Once the dough has come together in the bowl, turn unto a floured surface and knead it.
• Knead until smooth which should take 2-3 minutes.
• Divide the dough, form into a ball and wrap in plastic. Place in the fridge for 1-2 hours.
• In aa medium size pot, add the coconut, spices, water, vanilla and almond essence.
• Stir everything together and let it simmer for 20-30 minutes on medium-low heat.
• Stir it constantly and if it dries out add some water. The goal is to have a little bit of water leave over for the baking.
• Once the filling has done cooking, set aside and let it cool for 15-20 minutes.
• Preheat oven at 350°F/180°C.
• Roll out one of the dough on a floured surface. The dough should be wide and round enough to go up the sides of you baking pan and 1/8 inch thick.
• Add it to your tart pan add the filling, make sure to smooth the filling out.
• Roll out the other dough about 1/8 inch thick and cut about 8-10 strips.
• Add the strips according to your style and preferences. I like to add mines diagonally.
• Bake the tart for 30-40 minutes then let it cool for 10-15 minutes.

BAHAMIAN PINEAPPLE-COCONUT TART

Steps:

• 1. Preheat oven to 350°F.
• 2. Roll pastry out thinly to form a square. Line bottom and sides of a 9-inch square cake pan with the pastry. Spread the jam over the pastry.
• 3. Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum (or extract). Pour over the jam layer.
• 4. Bake for 30 to 40 minutes or until the pastry is lightly golden.