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Pineapple Crumb Tart Recipe

Pineapple Crumb Tart Recipe

12 servings



1 1/2 cup all-purpose flour

5 1/2 teaspoons Equal sweetener

4 teaspoons cornstarch

1/4 teaspoon salt

10 tablespoons cold margarine or butter, cut into pieces

2 cans sliced pineapple in juice, drained

1/4 cup apricot preserves, warm


Combine flour, Equal, cornstarch, and salt in medium bowl, cut in margarine until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture. Pat remaining mixture evenly on bottom of ungreased 10-inch tart pan or quiche dish. Bake at 350 degrees until browned, about 15 minutes. Cool on wire rack.


Cut pineapple slices in half and arrange on crust, sprinkle with reserved 1/2 cup crumb mixture. Bake at 400 degrees until topping is browned, about 10 minutes. Cool on wire rack, drizzle with preserves.

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