Hawaiian Pineapple Tarts Recipes

Steps:

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

Steps:

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

Steps:

• Preheat oven to 350 degrees.
• 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. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
• 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. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
• Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

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.

Steps:

• Heat oven to 350°F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a 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. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
• Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies.
• TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
• Pillsbury The Complete Book of Baking.