Page 263 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

minutes. Remove the pie weights and parchment and set the crust
aside.

Procedure for the filling
1

. In a small saucepan over medium heat, combine the butter and
coconut milk; heat until the butter melts completely.
2

. In a mixing bowl, whisk together the eggs and vanilla. Stir the
coconut, sugar, and salt into the egg mixture, then gently stir in the
coconut-milk mixture and the lemon juice until well combined.

Assembly
1
. Arrange the pineapple pieces on the bottom of the crust, then

scrape the macaroon filling on top of the pineapple slices and
smooth it into an even layer with an offset spatula.
2
. Bake the tart for 45 minutes to 1 hour, until the filling has puffed

and set and is golden brown. Allow to cool completely before
serving.