Pineapple Rum Tart
Submitted by DOTTIE REDDIN - Oklahoma

Ingredients
Enjoy a taste of the tropics in this creamy tart.
Preparation time: 25 min Baking time: 20 min
Yield: 10 servings

Filling Ingredients:
2(3-ounce) packages vanilla-flavored pudding and
pie filling mix (not instant)
3 cups milk
1 (8-ounce) can crushed pineapple,
well-drained
1 teaspoon rum extract
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Crust Ingredients:
1 1/4cups all-purpose flour
2 1/4 tablespoons sugar
teaspoon salt
1/2 cup cold Butter, cut into chunks
4 to 5 tablespoons cold water
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Topping Ingredients:
1/2 cup whipping cream
1 tablespoon powdered sugar
1/2 cup caramel ice cream topping
3 tablespoons chopped macadamia nuts


Instructions
Combine pudding mix and milk in 4-quart saucepan.
Cook over medium-low heat, stirring occasionally,
until mixture comes to a full boil. Remove from heat;
stir in pineapple and rum extract. Pour into large bowl.
Place plastic food wrap directly onto surface
of filling mixture; refrigerate until cooled
(1 to 1 1/2 hours).

Meanwhile, heat oven to 400°F. Combine flour,
sugar and salt in large bowl. Cut in butter with
pastry blender or fork until mixture resembles coarse crumbs.
Stir in enough water with fork just until flour is moistened.

Shape dough into a ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle;
fold into quarters. Place into ungreased 10-inch tart pan
with removable bottom. Press firmly onto bottom and up
sides of pan; trim edges. Prick bottom and sides with fork.
Bake for 20 to 25 minutes or until golden brown.
Cool completely.

Spread filling mixture over cooled baked crust.
Refrigerate until set (2 hours).

At serving time, combine whipping cream and
powdered sugar in large bowl. Beat at high speed
until stiff peaks form. Pipe or dollop whipped cream
onto each serving. Drizzle with caramel ice cream topping;
sprinkle with nuts. Store refrigerated.

Recipe Tip
To drain pineapple, place in wire mesh sieve and press down.
Pat dry with paper towels