Pie Recipes
Hawaiian Tarts
Yield: 3 dozen tarts
Ingredients
Pastry
- 1 3/4 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 2 tablespoons cornstarch
- 1 cup butter, softened
- 1 teaspoon vanilla extract
Filling
- 1 cup pineapple preserves
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 cups coconut
- Confectioners' sugar
Instructions
- Heat oven to 350 degrees F.
- Lightly spoon flour into measuring cup; level off.
- In large bowl, combine flour, 1/2 cup confectioners' sugar and cornstarch; mix well.
- Add butter and vanilla extract; with spoon, stir until 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; beat with fork until well blended.
- Add coconut; stir until well coated with egg mixture.
- Spoon 1 teaspoon coconut mixture over preserves in each cup.
- Bake at 350 degrees F for 23 to 33 minutes or until crusts are very light golden brown.
- Cool in pans for 20 minutes.
- To release tarts from cups, hold muffin pan upside down at an angle over wire rack. With handle of table knife, firmly tap bottom of each cup until tart releases.
- Cool for 15 minutes or until completely cooled.
- Just before serving, sprinkle with confectioners' sugar.