Low Sodium Pineapple Tart
Delight your taste buds with this irresistible Low Sodium Pineapple Tart—an indulgent yet heart-friendly recipe that’s perfect for any occasion! Featuring a crumbly homemade tart crust paired with a vibrant pineapple filling infused with brown sugar, fresh lemon juice, and a hint of cinnamon, this dessert is bursting with tropical flavor while keeping sodium levels in check. The use of unsalted butter ensures a low sodium content without compromising on rich, buttery texture, while fresh diced pineapple adds natural sweetness and tang. Simple to make in just over an hour, this tart is ideal served warm or at room temperature. Whether it’s for a dinner party or a sweet treat to share with loved ones, this healthier take on a classic pineapple tart will leave everyone wanting seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsalted butter, chilled and cubed
- 4 tablespoons Ice water
- 0.5 cup Granulated sugar
- 3 cups Fresh pineapple, peeled and diced
- 0.5 cup Brown sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine 2 cups of all-purpose flour and 0.5 cup of granulated sugar.
Add 0.75 cup of chilled and cubed unsalted butter into the flour mixture. Use a pastry cutter or your hands to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 4 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the pineapple filling. In a medium saucepan over medium heat, combine 3 cups of diced fresh pineapple, 0.5 cup of brown sugar, 2 tablespoons of cornstarch, 2 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and 0.5 teaspoon of ground cinnamon.
Cook the mixture, stirring frequently, until it thickens and the pineapple is tender, about 10 minutes. Once thickened, remove the filling from heat and allow it to cool.
Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan.
Carefully transfer the rolled-out dough to the tart pan, pressing it gently into the pan and trim any excess around the edges.
Pour the cooled pineapple filling into the prepared tart shell and spread it evenly.
Bake the tart in the preheated oven for approximately 40 minutes or until the crust is lightly golden.
Allow the tart to cool slightly before removing it from the tart pan. Serve warm or at room temperature.
Nutrition Facts
Calories |
3239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 465.4 g | 169% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 241.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
