A tropical tart with pineapple and coconut. These are pretty and delicious.

Recipe Summary

Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

131 calories; protein 1g; carbohydrates 18.4g; fat 6.2g; cholesterol 18.7mg; sodium 47.3mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2006
This was so easy and I found the trick to get them out of the pan. I only waited about 5 min. The tarts were still warm and they came right out. The last pan I ran to the store and they cooled completely and they just would not come out. I popped them back in the oven for a few minutes and then slid a butter knife along side and they lifted right out. This is really a keeper and will be on my cookie list a long time. Read More
(59)

Most helpful critical review

Rating: 3 stars
12/09/2010
These were okay. The crust fell apart a little bit. They taste good but nothing special. Read More
(5)
59 Ratings
  • 5 star values: 42
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/24/2006
This was so easy and I found the trick to get them out of the pan. I only waited about 5 min. The tarts were still warm and they came right out. The last pan I ran to the store and they cooled completely and they just would not come out. I popped them back in the oven for a few minutes and then slid a butter knife along side and they lifted right out. This is really a keeper and will be on my cookie list a long time. Read More
(59)
Rating: 4 stars
01/12/2009
These are pretty good! I used sweetened shredded coconut & 3/4 cup crushed pineapple instead of preserves I think the preserves would make it too sweet! And thats all I had to subsitute. I also lined the mini muffin tins with mini baking cups (the lined foil kind). Read More
(49)
Rating: 5 stars
06/27/2004
Excellent. Easy to make and came out very nicely. A tip for those who had trouble getting them out of the pan -- try to make sure nothing but the touches the pan. I found that they were only hard to remove in the instances where the dough didn't quite come to the top and the preserves or coconut mixture touched the pan. Read More
(45)
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Rating: 5 stars
05/23/2007
I actually made this recipe as butter cookies and did not use the filling. As cookies these are rich fragrant with butter and not too sweet. Add icing and they make a beautiful and delectable treat. I will definitely try the recipe as written too. Read More
(18)
Rating: 5 stars
05/27/2010
Easy and yummmm! I used normal size muffin pan and it worked just fine. Shape dough like a shallow cup inside the muffin well and put filling inside. No problem removing from pan - I sprayed with cooking oil spray before I put the dough in. Read More
(18)
Rating: 5 stars
02/28/2003
My daughter was attending a Hawaiian themed party and needed to bring a "themed dish" and I tried this recipe with much success. They were beautiful and tasted wonderful. Everyone enjoyed them and raved about them! Read More
(16)
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Rating: 5 stars
06/03/2010
Great recipe. The tart taste is just right with the pineapple on the bottom and coconut layer on top. I just had a few issues with baking this. First the recipe said 3 dozen. I followed the ingredients and came up to 30 tarts. I should have cooled the dough first. With other tarts I made I usually cool it to make it easier to shape with the pan. You can do it right away but I suggest cooling it. When removing the tarts from the pan it was very difficult. The crust was very flakey. It was delicious but flakey. A few came out easily. I will definitely try this tart again for an upcoming luau party. Just a few things differently then I think it would come out better. Read More
(14)
Rating: 5 stars
08/04/2010
Excellent! Made these today exactly as written. Followed a couple of reviews saying to remove tarts from the pan after 5 minutes - DON'T DO IT - they are too fragile when warm! Let them cool off for 15 minutes or so. Ran a thin paring knife around edges and they came out easy. I would recommend: Making 1" balls of dough then chilling before molding into cups (I had to keep flouring my finger to keep dough from sticking to it). Also don't press dough above the top of the cups. Taste is very good!! Read More
(13)
Rating: 5 stars
12/19/2005
These were so good I had a hawaiian party and i made these i thought they might turn out wrong when i looked in the oven. But the taste great before the party i was thinking of just eating them all! dont change a thing!!!!!! Read More
(12)
Rating: 3 stars
12/09/2010
These were okay. The crust fell apart a little bit. They taste good but nothing special. Read More
(5)
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