• ½ cup slivered almonds, toasted
• ¼ cup Dierbergs sugar
• 1 cup Dierbergs flour
• ½ cup Dierbergs butter, cut into small pieces and chilled
• 1 large Dierbergs egg, lightly beaten
• ¼ cup slivered almonds, toasted
• ¼ cup Dierbergs sugar
• ¼ cup Dierbergs butter
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 large Dierbergs egg, lightly beaten
• ¼ cup Dierbergs flour
• 1 container (12 ounces) peeled and cored fresh pineapple
• ⅓ cup apricot preserves

FOR CRUST: In work bowl of food processor fitted with steel knife blade, pulse almonds and sugar until finely chopped.

 

Add flour; pulse until combined. Add butter; pulse just until dough resembles coarse meal. Add egg; pulse just until mixture begins to cling together.

 

Press dough into bottom and up sides of 9-inch tart pan with removable bottom that has been lightly coated with no-stick cooking spray; set aside.

 

FOR FILLING: In work bowl of food processor fitted with steel knife blade, combine almonds and sugar; pulse until finely ground. Add butter, vanilla, and almond extract; pulse until combined. With machine running, pour egg through feed tube; process until blended. Add flour; pulse just until combined.

 

Spread mixture in prepared crust.

 

Drain pineapple well. Cut pineapple in half lengthwise and then into very thin slices, about ⅛-inch thick.

 

Arrange pineapple slices slightly overlapping in concentric circles to cover filling. Place tart on parchment-lined jellyroll pan. Bake in 350°F. oven until filling and crusts are lightly browned, about 60 to 65 minutes. Cool 5 minutes.

 

Place preserves in 1-cup glass measure. Microwave high 90 seconds. Strain; brush over warm tart.

 

Cool completely on wire rack. Remove ring from pan; cut into wedges.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 269
Cholesterol: 62 mg
Fat: 16 g
Sodium: 18 mg
Carbohydrates: 29 g
Protein: 4 g
Fiber:
Saturated Fat: N/A