Pineapple Tart Squares

16 ingredients
10 steps

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

  1. 1
    BASE In a bowl combine the flour, brown sugar, and baking powder and mix with whisk.
  2. 2
    Cut in the margarine, mix in the egg yolks and vanilla.
  3. 3
    Press into a greased 8x8 pan. (original recipe calls for an 8x8 pan - I like using a 9x13 for daintier slices).
  4. 4
    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.
  5. 5
    Mix the cornstarch and water and add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture.
  6. 6
    Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
  7. 7
    Bake in a 350° oven for 20 minutes and remove from oven.
  8. 8
    Beat the egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time and fold in the coconut.
  9. 9
    Spread over the cake and return to oven bake until golden brown as you would meringue.
  10. 10
    Cool and set before cutting.

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