Fresh Pineapple Citrus Tart Assemble tart just before serving. 1 medium-size pineapple, about 3 1/2 pounds 1/2 cup sugar 1/4 cup cornstarch 1/2 cup orange juice 1 teaspoon each grated orange, lemon, and lime peel 1/4 cup lemon juice 1 cup sour cream Almond crust (recipe follows) Peel, core, and cut pineapple into 1/2-inch chunks; drain at least15 minutes (reserve juice for other uses). In a 2- to 3-quart pan, mixsugar and cornstarch. Add pineapple chunks, orange juice, and citruspeels.
Stir over high heat until it boils vigorously. Add lemon juice;cool. Spread sour cream into crust.
Gently spoon pineapple onto cream.Serve, or chill up to 2 hours. Serves 10. Almond crust. In a food processor or blender, whirl 2 1/4 cupswhole unblanched almonds to make a coarse powder. Mix with 3/4 cupall-purpose flour and 1/2 cup each butter (1/4 lb.
) or margarine andsugar until dough holds together. Press into a 12-inch tart pan withremovable bottom. Bake in a 350| oven until golden, about 20 minutes;cool at room temperature. Photo: Layered tropical tart is pineapple and tri-citrus; garnish with citrus slices