Hawaiian Tarts 43 Recipes

HAWAIIAN TARTS

Hawaiian Tarts image

A tropical tart with pineapple and coconut. These are pretty and delicious.

Provided by Jan Taylor

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Yield 36

Number Of Ingredients 10

Ingredients

1 ¾ cups all-purpose flour
½ cup confectioners' sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
½ cup white sugar
1 egg
1 ½ cups flaked coconut
⅓ cup confectioners' sugar for decoration

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 18.4 g, Cholesterol 18.7 mg, Fat 6.2 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 47.3 mg, Sugar 12.3 g

HAWAIIAN COOKIE TARTS

Hawaiian Cookie Tarts image

A buttery crust, gooey pineapple macadamia nut treat.

Provided by Barb

Categories Desserts Pies Tarts

Time 1h25m

Yield 36

Number Of Ingredients 10

Ingredients

1 ¾ cups all-purpose flour
½ cup confectioners' sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
1 cup chopped macadamia nuts
½ cup white sugar
1 egg
1 ½ cups shredded coconut

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 16.7 g, Cholesterol 18.7 mg, Fat 10.6 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 6 g, Sodium 40.1 mg, Sugar 10.3 g

HAWAIIAN COOKIE TARTS

Hawaiian Cookie Tarts image

These melt in your mouth cookies are perfect for party trays. They are like miniature pineapple pies.

Provided by Olha7397

Categories Tarts

Time 48m

Yield 3 doz

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
1/2 cup powdered sugar (called sometimes icing or confectioners')
2 tablespoons cornstarch
1 cup margarine or 1 cup butter, softened
1 teaspoon vanilla
1 cup pineapple preserves
1/2 cup sugar
1 egg
1 1/2 cups coconut
powdered sugar

Steps:

Heat oven to 350°F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*.
Spoon 1 teaspoon pineapple preserves into each dough lined cup. In small bowl, combine sugar and egg. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies.
TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
Pillsbury The Complete Book of Baking.

HAWAIIAN TARTS [43]

HAWAIIAN TARTS [43] image

Categories Fruit

Yield 36 Tarts

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
1/2 cup confectioners' sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
1/2 cup white sugar
1 egg
1 1/2 cups flaked coconut
1/3 cup confectioners' sugar for decoration

Steps:

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

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