HAWAIIAN TARTS
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
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
PINEAPPLE COCONUT HAWAIIAN TARTS
These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.
Provided by swimmer175
Categories Tarts
Time 55m
Yield 20-24 tarts, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- 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. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
- 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. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
- Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8
HAWAIIAN COOKIE TARTS
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
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
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.
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- In a stand mixer fitted with a paddle attachment, combine the sugar, flour, and salt and mix. Add the butter to the dry ingredients and mix on medium speed until crumbly. With the mixer on, add the egg yolks in one at a time, and then add in the water. Mix the dough until it is just combined. Turn the dough out onto a clean, lightly floured work surface. Pat the dough into a round, wrap in plastic wrap, and refrigerate for 30 minutes to an hour.
- Combine the pineapple, sugar, vanilla extract, lemon juice, and water in a medium saucepan over low heat. Cook over low until the pineapple becomes translucent and the water has evaporated. Remove the pan from the heat. Spread the pineapple compote onto a sheet pan lined with plastic wrap to stop the cooking process.
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- Preheat oven to 400 degrees F. Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
- On a well-floured surface, use your hands to slightly flatten pastry dough. Roll the dough from center to edge into a 10- to 11-inch circle. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into an 8- to 9-inch tart pan with a removable bottom. Ease the pastry into the tart pan, being careful not to stretch the pastry. Press the pastry into fluted side of tart pan; trim edge. Prick the pastry all over with the tines of a fork. Bake for 5 minutes. Let stand on a wire rack while preparing filling.
- Combine pineapple, sugar, and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture comes to boiling; cook and stir for 2 minutes more. Remove from heat. Stir in lemon peel and lemon juice. Spread filling into the crust-lined tart pan.
- Bake for 20 minutes; sprinkle with coconut. Bake about 10 minutes more or until the crust is golden brown. Cool completely in the tart pan on a wire rack. Remove side of the tart pan; cut the tart into wedges to serve.
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