Pineapple Tart Squares
Created by Gerry on November 20, 2011
- Servings: 12
- Prep Time: 10m
- Cook Time: 30m
- Recipe #2891
Ingredients
- BASE
- 1 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 cup butter
- 2 large egg yolks, beaten (save whites for topping)
- 1 teaspoon vanilla extract
- FILLING
- 1 can (20 ounce) crushed pineapple
- 1/2 cup granulated sugar
- 2 to 3 tablespoons cornstarch
- 2 to 3 tablespoons water, enough to blend the cornstarch
- TOPPING
- 2 large egg whites, stiffly beaten
- 4 tablespoons granulated sugar
- 1/2 cup flaked coconut
How to Make
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Step 1: BASE, in a mixing bowl combine flour, brown sugar, and baking powder. Mix with whisk
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Step 2: Cut in butter, mix in egg yolks and vanilla.
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Step 3: Press into a greased 8x8 or 9x9 pan (I like using a 9x13 for daintier slices)
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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
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Step 5: Mix cornstarch and water, add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture
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Step 6: Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
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Step 7: Bake in a 350° oven for 20 minutes, remove from oven
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Step 8: Beat egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time, fold in coconut
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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
Nutritional Facts
- 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