A buttery crust, gooey pineapple macadamia nut treat.

Barb

Gallery

Recipe Summary

prep:
40 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 25 mins
Servings:
36
Yield:
36 tarts
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.

  • Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.

  • Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.

  • Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.

Nutrition Facts

163 calories; protein 1.4g; carbohydrates 16.7g; fat 10.6g; cholesterol 18.7mg; sodium 40.1mg. Full Nutrition
Advertisement
Advertisement