Pineapple Apricot Tart

A baked tart combining pineapple and apricot.

Photo of Pineapple Apricot Tart


8 oz (1 cup) butter or margarine, softened
7 oz (1 cup) granulated sugar
6 egg(s)
7 oz (2 cups) slivered almonds, toasted
4 oz (1 cup) all-purpose flour
6 oz (1-1/2 cups) dried apricots
5 oz (2/3 cup) DOLE® Pineapple Juice
2 tsp lemon peel, grated
2 oz (1/4 cup) lemon juice
2 tsp vanilla extract
20 DOLE Pineapple Slices, drained
4 oz (1/2 cup) apricot glaze
whipped cream


  1. Beat together butter and sugar until light and fluffy.  Add eggs one at a time beating well.
  2. Grind almonds very fine.
  3. Mix in almonds, flour, apricots, pineapple juice, lemon peel and juice and vanilla.
  4. Grease two 10-inch tart pans with removable bottoms.  Scale batter dividing equally between pans.  Top batter in each pan with 10 pineapple slices.  Place pans on sheet pan.
  5. Cool and brush with apricot glaze.  Remove pan rim and cut each tart into twelve slices.
  6. Top with whipped cream.
Fruit pairings tout 2018
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