Tropical Pineapple-Cream Cheese Tart

Source: Jan Taylor

Crust
1 Pillsbury Refrigerated Pie Crust (from 15 ounce package),
    softened as directed on package
1 teaspoon granulated sugar

Filling
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 teaspoon coconut extract
1 egg

Topping
1 (20 ounce) can crushed pineapple in syrup,
    well drained, reserving 1/4 cup liquid
2 teaspoons cornstarch

Heat oven to 450 degrees F.

Remove pie crust from pouch. Unfold crust; press out fold lines. Sprinkle with 1 teaspoon sugar. Roll in lightly with rolling pin. Press crust, sugar side up, in bottom and up side of  9- or 10-inch tart pan with removable bottom. Trim edges if necessary.

Bake at 450 degrees F for 7 to 9 minutes or until light golden brown. Remove partially baked shell from oven. Cool while preparing filling.

Reduce oven temperature to 400 degrees F.

Beat cream cheese in small bowl with electric mixer at medium speed until light and fluffy. Add 1/4 cup sugar, coconut extract and egg; beat until well blended. Pour into partially baked shell. Carefully spoon pineapple over cream cheese mixture. (Pineapple will not completely cover cream cheese.)

Return to oven; bake at 400 degrees F for 20 to 25 minutes or until filling is puffed around edges and set.

Meanwhile, in small saucepan, mix reserved 1/4 cup pineapple liquid and the cornstarch until smooth. Cook over medium heat until glaze boils and thickens, stirring frequently.

Spoon pineapple glaze over pineapple. Cool 1 hour or until completely cooled before serving. Store in refrigerator.

Makes 10 servings.