Pina Colada Tart

By kayjayjohnson

Ingredients

• 1 box Pillsbury® 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*

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 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.

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.

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.