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hawaiian tarts

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

yield 36
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For hawaiian tarts

  • 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
    pineapple preserves (or 8-oz can crushed pineapple)
  • 1/2 cup
    granulated sugar
  • 1 lg
    egg
  • 1 1/2 cups
    flaked coconut
  • 1/2 cup
    macadamia nuts, finely chopped

How To Make hawaiian tarts

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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