Pineapple Tart Squares
Recipe: #2891
November 20, 2011
Categories: Desserts, Cookies, Pineapple, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Bars, more
"A very popular square in our area. This crowd pleaser has a rich and buttery tasting crust with a lovely pineapple filling. Bakes up beautifully, makes for an irresistible and delectable addition to any serving tray."
Original is 12 servings
Ingredients
- BASE
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (105.1 g)
- Calories 243.6
- Total Fat - 9.3 g
- Saturated Fat - 5.9 g
- Cholesterol - 23.3 mg
- Sodium - 101.2 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 2.6 g
- Sugars - 25.8 g
- Protein - 2.5 g
- Calcium - 43.7 mg
- Iron - 0.8 mg
- Vitamin C - 22.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
BASE, in a mixing bowl combine flour, brown sugar, and baking powder. Mix with whisk
Step 2
Cut in butter, mix in egg yolks and vanilla.
Step 3
Press into a greased 8x8 or 9x9 pan (I like using a 9x13 for daintier slices)
Step 4
FILLING, in a saucepan add crushed pineapple (do not drain) add sugar, carefully bring to a boil, turn down heat stir to dissolve the sugar
Step 5
Mix cornstarch and water, add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture
Step 6
Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
Step 7
Bake in a 350° oven for 20 minutes, remove from oven
Step 8
Beat egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time, fold in coconut
Step 9
Spread over the cake and return to oven bake until golden delicate brown as you would meringue. Cool and set before cutting. Dip knife in hot water to make for nice slices when slicing through the meringue
Tips
No special items needed.
2 Reviews
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