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Pies and Tarts
pineapple tart
Pineapple Torta (made with graham cracker crumbs, ricotta and diced pineapple; topped with whipped cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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Ingredients

For crust
1 cup graham cracker crumbs
1/3 cup melted butter

For filling
1/2 pound ricotta
2 cups canned pineapple, diced

For topping
1/2 cup cream, whipped



Directions

Combine crumbs and melted butter in pie pan and mix well.

Press mixture evenly and firmly around sides and bottom of pan.

Spread with ricotta and cover with pineapple.

Top with whipped cream.

Serves 6.


Notes

This recipe was taken from "Simple Italian Cookery" by Edna Beilenson. It was published by Peter Pauper Press in 1959. For the complete copyright-free cook book see www.archive.org.... Photo: Mary Melfi.

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