Best Pineapple Tart Recipes

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PINEAPPLE MERINGUE TART



Pineapple Meringue Tart image

Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.

Provided by Irishike46

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 16

Number Of Ingredients 8

2 cups all-purpose flour
1 cup unsalted butter, softened
3 tablespoons white sugar
1 ¼ cups white sugar
1 cup crushed pineapple in juice
2 tablespoons cornstarch
1 tablespoon water
4 egg whites

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
  • Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
  • While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
  • While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
  • Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 245 calories, Carbohydrate 33.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 16 mg, Sugar 20.2 g

PINEAPPLE TARTS



Pineapple Tarts image

Delightful little tarts with pineapple filling and a cross on the top.

Provided by Diana

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

1 cup all-purpose flour
1 cup self-rising flour
10 tablespoons butter
1 egg, beaten
2 tablespoons cold water
1 pinch salt
2 cups fresh pineapple - peeled, cored and shredded
1 ½ cups white sugar
4 whole cloves
1 egg, beaten

Steps:

  • In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
  • In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
  • Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
  • Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g

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