Rhubarb and Pineapple Tart

Name: Rhubarb and Pineapple Tart
Total time: 50 min
Ingredients: 3 cups chopped fresh or frozen rhubarb; 2 cups canned crushed pineapple, well drained; 1 cup sugar; 2 Tbsp. cornstarch; 1 sheet frozen puff pastry, thawed

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This unusual dessert is just fine if served plain, but adding whipped cream or vanilla ice cream elevates it to another dimension.

Serves: 6Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6

Ingredients

3 cups chopped fresh or frozen rhubarb
2 cups canned crushed pineapple, well drained
1 cup sugar
2 Tbsp. cornstarch
1 sheet frozen puff pastry, thawed

Directions

Step 1
Preheat oven to 350°F.
Step 2
Combine the rhubarb, pineapple, sugar, and cornstarch in a large mixing bowl, mixing well.
Step 3
On a lightly floured surface, roll out the sheet of puff pastry just enough to fit into a deep 1 1⁄2-quart baking dish. Press it into the dish and fill it with the fruit mixture. Fold the corners in toward the center.
Step 4
Bake the tart for about 40 minutes or until the crust has puffed and turned brown. Serve it hot or still warm.