PINEAPPLE TART

For tart shell:
vegetable-oil cooking spray
three 2 1/2-inch-square graham crackers
1 1/2 tablespoons granulated sugar
four 17- by 12-inch phyllo sheets, thawed if frozen, stacked between
2 sheets wax paper and covered with a kitchen towel
2 tablespoons unsalted butter, melted

For filling:
1 large ripe pineapple (about 41/4 pounds), peeled, halved lengthwise,
cored, and cut crosswise into 1/4-inch-thick slices
1/4 cup packed light brown sugar
1/4 cup granulated sugar
seeds scraped from 1/2 vanilla bean, halved lengthwise, and pod reserved

Make shell:
Preheat oven to 375°F. and lightly coat an 11-inch tart pan with a removable fluted rim with vegetable-oil cooking spray.
In a food processor grind graham crackers with sugar to fine crumbs. Working quickly, line tart pan with 1 phyllo sheet, allowing edges to overhang evenly, and with a pastry brush dot phyllo on bottom of tart pan with butter in 4 or 5 places. Sprinkle phyllo in bottom of tart pan evenly with one third crumb mixture and top with another phyllo sheet, arranging it at right angles to first phyllo sheet so overhang is even all around. Dot phyllo with butter and sprinkle with one third crumb mixture in same manner. Repeat layering procedure with remaining 2 phyllo sheets, remaining one third crumb mixture, and butter in same manner, ending with phyllo. Trim phyllo overhang with scissors to 1 inch beyond rim of tart pan and roll toward center, forming a shallow edge just inside tart pan. Brush shell with remaining butter and bake in middle of oven
12 minutes, or until golden and crisp. Cool shell in tart pan on a rack. Shell may be made 1 day ahead and kept, covered loosely, in tart pan in a cool dry place.

Make filling:
In a heavy 12-inch skillet simmer pineapple, sugars, vanilla seeds, and reserved vanilla pod over moderate heat, carefully turning pineapple occasionally (try to keep slices whole), until most liquid is evaporated and pineapple is slightly translucent (reducing heat as liquid is evaporated), about 25 minutes. Cool mixture slightly and discard vanilla pod.

Arrange pineapple in overlapping concentric circles in shell and top with any remaining syrup in skillet. Tart may be made 1 day ahead and kept, covered loosely, at room temperature.

Serves 8.

MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST

Crust:
1 1/2 cups all purpose flour
1 cup roasted salted macadamia nuts
1/3 cup sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon (or more) water
1/2 teaspoon almond extract

Filling:
1 1/2 cups whole milk
1/2 cup whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 1/2 teaspoons dark rum

Assembly:
1/2 pineapple, halved lengthwise, cored, cut crosswise into 1/4-inch-thick slices
2 mangoes, peeled, halved, cut crosswise into 1/4-inch-thick slices
1/4 cup apricot preserves, melted

For crust:
Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.

Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)

For filling:
Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

For assembly:
Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)

Makes 12 servings.

Wow Marty...I', impressed!! So..."Marty Steward"...what kind of pan do you suggest to use for these tarts????
Do you do the dishes when your done in the kitchen too!!

just kidding!! They sound real yummy!!

I prefer a glass pie pan, but 'm sure you can use any kind.

And you've met Tiffany, so you know I have a wife, which means I don't do dishes! Haha! (great, now I'm gonna get hate mail from all the ladies on the board! Haha!)