Coconut-Pineapple Tart

By kayjayjohnson

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2 cup pineapple preserves
• 1/2 cup sliced almonds, toasted*
• 2 egg whites
• 1/4 cup sugar
• 1 cup shredded coconut
• 1/2 teaspoon vanilla

Preparation

Step 1

1 Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.

2 In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.

3 Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.