ISLAND FRUIT TART 1 peeled and cored fresh pineapple 1-9" refrigerated piecrust 2 bananas, sliced 2 tsp. cinnamon-sugar, divided 1 1/2 to 2 tsp. water 12 ounce jar guava jelly Preheat oven to 425°F. Cut pineapple crosswise into 1/4" thick slices; cut each slice in half. Set aside. Roll piecrust to a 13" circle on a lightly floured surface. Place piecrust on baking sheet lined with parchment paper, and arrange banana slices over crust, leaving a 2" border.Sprinkle 1 tsp. cinnamon-sugar over banana slices. Arrange pineapple slices over banana. Fold 2" border of dough over fruit, pressing firmly.Brush border of dough with water; sprinkle with remaining 1 tsp. cinnamon-sugar.Bake for 30 min. or until crust is golden. Let cool slightly.Carefully slide tart onto a serving platter. Cut into 8 wedges.Place jelly in a small saucepan, and cook over medium heat 10 min. Remove from heat; let cool 10 min. Drizzle jelly evenly over each serving. Weight Watchers Magazine - ref:7/29/00
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