Pineapple Tart Squares
"This recipe was passed to me by a friend and has been a family favorite for a good many years. It is so good, absolutely delicious."
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
12-16
ingredients
-
BASE
- 1 1⁄2 cups flour
- 1⁄2 cup brown sugar
- 1 teaspoon baking powder
- 1⁄2 cup margarine
- 2 large egg yolks, beaten, save whites for topping
- 1 teaspoon vanilla
-
FILLING
- 1 (20 ounce) can crushed pineapple
- 1⁄2 cup sugar
- 2 -3 tablespoons cornstarch
- 2 -3 tablespoons water, enough to blend the cornstarch
-
TOPPING
- 2 large egg whites, beaten stiff
- 4 tablespoons sugar
- 1⁄2 cup coconut
directions
- BASE In a bowl combine the flour, brown sugar, and baking powder and mix with whisk.
- Cut in the margarine, mix in the egg yolks and vanilla.
- Press into a greased 8x8 pan. (original recipe calls for an 8x8 pan - I like using a 9x13 for daintier slices).
- FILLING In a saucepan add the crushed pineapple (do not drain) add the sugar and carefully bring to a boil, turn down heat stir to dissolve the sugar.
- Mix the cornstarch and water and add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture.
- Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
- Bake in a 350° oven for 20 minutes and remove from oven.
- Beat the egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time and fold in the coconut.
- Spread over the cake and return to oven bake until golden brown as you would meringue.
- Cool and set before cutting.
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Reviews
-
I was browsing your recipes and came across this one!!! Mum used to bake these for us, one of our favourites which I haven't made in a long time! A delicious moist bar, looks pretty too! -
Oops, I almost forgot about this one for PAC! This was very similar to a lemon coconut meringue squares recipe we really like, just with pineapple. Very nice and yummy. Good texture in the filling.
RECIPE SUBMITTED BY
<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p>
<p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
