HAWAIIAN TARTS

Hawaiian Tarts image

This is the basic recipe for Hawaiian Tarts. These delicious little treats have a cookie-like pastry base that are filled with all sorts of tropical flavors like pineapple, coconut and macadamia nuts. They're quite easy to make too, so there's no reason you can't make these delectable tarts often.

Provided by Vickie Parks

Categories Cookies

Time 45m

Number Of Ingredients 11

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Ingredients

nonstick cooking spray
1 3/4 cups all-purpose flour
1/2 cup confectioner's sugar (plus more, for dusting)
2 Tbsp cornstarch
1 cup unsalted butter, softened (but not melted)
1 tsp vanilla extract
1 (8-oz) jar(s) pineapple preserves (or 8-oz can crushed pineapple)
1/2 cup granulated sugar
1 large egg
1 1/2 cups flaked coconut
1/2 cup macadamia nuts, finely chopped

Steps:

1. Heat oven to 350°F (175°C). Spray bottom and sides of 36 cups in mini-muffin pans); set aside.
2. In a large bowl, thoroughly combine the flour, 1/2-cup confectioners' sugar and cornstarch. Add butter and vanilla extract, and use a spoon to stir until a soft dough forms.
3. Shape dough into 1-inch balls. Place 1 ball in each of 36 cups of the muffin pans. With your fingers, press each dough ball across the bottom and up the sides of each muffin cup, to mold them into a cup-shaped pastry shell (the same shape as the muffin cups). Spoon 1 tsp. pineapple preserves into each dough-lined cup. TIPS: • Stick to 1 tsp preserves for each cup; avoid over-filling or they become very sticky. • Make sure none of the preserves touch the sides of the pan or the tarts will stick to the edges and can be difficult to remove from the pan.
4. In a small bowl, combine sugar and egg; beat with fork until well blended. Add coconut and nuts; stir until thoroughly blended. Spoon 1 tsp. coconut mixture over preserves in each cup.
5. Place baking pans in oven, and bake for 23 to 33 minutes or until crusts are very light golden brown. Cool in pans for 5 minutes, then run a butter knife around edges (to loosen tarts), then cool another 10 minutes in the pan.
6. To release tarts from cups, run a butter knife along the edges again. Hold muffin pan upside down at an angle. Then firmly tap the bottom of each cup 2 to 3 times with the bottom of the knife handle until tarts release. Place tarts on rack to cool completely (about 15 to 20 minutes). Just before serving, sprinkle the tops with a light dusting of confectioners' sugar.

*** Explore more Hawaiian Tarts Recipes »

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Levi Homewood

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I love the presentation of these tarts. They're so pretty and they're perfect for a special occasion.

Justin Klinchuch

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These tarts are a great way to use up leftover pineapple. I always have a few pineapples on hand and I'm always looking for new ways to use them.

Omar Son Alaa 2010

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I've made these tarts several times now and I've never had any problems with them. They're always perfect.

Mugael Lyle

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These tarts are a little bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they're always a hit at parties.

Awabhesh Kumar

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I love that this recipe uses fresh pineapple. It gives the tarts a bright and tropical flavor.

Bushra Syed

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These tarts are a great make-ahead dessert. I made them the day before my party and they were still perfect the next day.

K BRITTON

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I'm not a huge fan of pineapple, but I thought I'd give this recipe a try anyway. I'm so glad I did! The pineapple flavor is subtle and it pairs perfectly with the coconut.

Anica Moulder

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I added a little bit of chopped macadamia nuts to the filling for an extra crunch. It was delicious!

Khadiza Khatun

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These tarts are so easy to make, even for a beginner baker. I love that I can use store-bought pie crust to save time.

Rex Nafiz

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I made these tarts for a potluck and they were gone in minutes! Everyone loved them.

A R Akash Sorkar

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These tarts are the perfect summer dessert. They're light and refreshing, and they're always a hit at parties.

Shekh said Ovi

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I was a little hesitant to try this recipe because I'm not a big fan of coconut, but I'm so glad I did! The coconut flavor is subtle and it pairs perfectly with the pineapple.