PINEAPPLE TART IN A PHYLLO CRUST

Ingredients for an 11" tart shell:

Crust:

4 sheets phyllo dough

butter-flavored vegetable oil

3 biscotti, gingersnaps or graham crackers, finely crushed

Filling:

1 pineapple, peeled, cored and thinly sliced

1 cup water

1/4 cup sugar

1 - 2" piece vanilla bean

Directions:

Crust:  Preheat the oven to 375 degrees.

Separate 4 sheets of phyllo, wrapping the remaining sheets,  quickly, air-tight, then refrigerating.

Lightly spray the bottom and sides of the tart shell.  Press one of the phyllo sheets into the pan and up the sides allowing excess overhang of 1".  Spray the bottom of the sheet and sprinkle on one of the crushed cookies.  Repeat with the remaining phyllo sheets ending with a buttered sheet.

Trim the excess overhang of phyllo to within 2" of the rim.  If the dough has dried to the point where it is brittle, mist the the overhanging portion top and bottom.  Roll up the layers of overhang to from the vertical sides of the tart.  Bake for 10 minutes until golden brown.  Cool on a rack.

Poaching pineapple:  Bring the water and sugar to a simmer in a large skillet. Slit one side of the vanilla bean so the seeds are exposed.  Add it to the syrup with the pineapple slices.  Simmer slowly until the pineapple is translucent and the liquid is greatly reduced.  Let fruit cool in the pan.

Serving:  Unmold the cooled shell onto a serving platter.  Spoon the cool pineapple slices in overlapping concentric circles in the shell.  Drizzle on any remaining juices.  Serve at room temperature.

Yield: 8 servings