Reviewed: Aug. 9, 2009

Good. Grease the pans well. You can also use normal muffin sized tins for a larger tart. I actually prefer the larger size, because there is more filling. In the smaller sizes, there is too much of the taste of the crust (which is good), but it overpowers the filling to some extent. Very pretty presentation (see pic).

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Aug. 3, 2009

USE MINI CUPCAKE PAPERS! I made these for a friend's party and I didn't use the papers for half of the batch. Once they cooled, they broke when I took them out and kinda turned into a mess. Also, I used raspberry preserves instead of pineapple. Still very good and got great reviews from my friend.

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Alley

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Reviewed: Jul. 23, 2009

Very good...after reading all the reviews I used Pam to spray my cupcake tins. Excellent!!

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Kat

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

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Reviewed: Jul. 20, 2009

I will absolutely use liners next time, as getting these out was a nightmare! I tried both the suggestions and the recipe's guide, and both were a disaster-- leaving much of the tart in the tin no matter what I tried. I was mortified. However, the taste was excellent and they were still the first thing gone at my luau!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Jan. 10, 2009

These are pretty good! I used sweetened shredded coconut & 3/4 cup crushed pineapple instead of preserves, I think the preserves would make it too sweet! And thats all I had to subsitute. I also lined the mini muffin tins with mini baking cups (the lined foil kind).

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smileyjo

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 24, 2008

These were so delicious! And they popped out easily of the pan for me. I substituted some canned pineapple in juice mixed with apricot jam for the pineapple preserves.

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holarosa

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Reviewed: Aug. 23, 2008

Wow! These are delicious. I did them just as the recipe but since I didn't have a mini-muffin tray I did full sized muffins. Next time I will cheat though and use ready made short crust pastry for the base.

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Gail

Cooking Level: Expert

Home Town: Scarborough, Yorkshire, England, U.K.

Living In: Senija, Communidad Valenciana, Spain

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Reviewed: Jul. 12, 2008

After reading the reviews about unsuccessful of removing the tarts from the mini-muffin pan, I used flour flavored cooking spray on the mini-muffin pan, then rolled 1 inch ball with flour, too. I took them out immediately, right after I took them out of the oven and put them on the cooling rack. I got all tarts (100%)out of the mini-muffin pan!!I also used apricot-pineapple perserves because there's no pineapple perserves at my Safeway but still they were delicious!

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MARSHAHELMUTH

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Reviewed: Jun. 9, 2008

I used this for a Hawaiian themed potluck, and my co-workers (and family) loved it :) I did however make adjustments to the recipe... I omitted the coconut/egg portion of the recipe because one of my co-workers was allergic (my family liked it with the coconut/egg). I also used other fruit preserves for fillings. When I first tried the recipe I had a problem with some of the tarts breaking apart in the pan :(. But, as others mentioned, taking them out while they're still warm helps the tarts to come out more easily (... also buying a new nonstick pan helps a lot too x3). I think I’m going to try using the dough for butter cookies as another reviewer entered. Everyone loved the tart shell itself so it sounded like a good idea to try. Thanks for sharing Jan!

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Luisa M.

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

Great! Followed recipe exactly!

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Kendra

Cooking Level: Intermediate

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Reviewed: May 23, 2007

I actually made this recipe as butter cookies and did not use the filling. As cookies these are rich, fragrant with butter, and not too sweet. Add icing, and they make a beautiful and delectable treat. I will definitely try the recipe as written too.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 8, 2007

These were pretty, yummy and unique. I let mine cool in the pan for 10 minutes and they popped right out. Also sprayed the pan with Baker's Secret.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Dec. 24, 2006

This was so easy and I found the trick to get them out of the pan. I only waited about 5 min. The tarts were still warm and they came right out. The last pan I ran to the store and they cooled completely and they just would not come out. I popped them back in the oven for a few minutes and then slid a butter knife along side and they lifted right out. This is really a keeper and will be on my cookie list a long time.

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merlin82

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Reviewed: Jun. 27, 2006

this is an excellent recipe. Easy to make and tastes great!

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MissyH

Cooking Level: Expert

Living In: Odessa, Texas, USA

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Reviewed: Apr. 16, 2006

Fun recipe! A little involved with the molding of the crust, but fun none-the-less. In response to difficulties removing tarts after baking here's a suggestion: I had a plate handy with flour that I placed my palms in, rubbed both hands together and rolled the 1 inch dough balls before molding into tart pan. After 15-20 min of cooling, I covered pan with a kitchen towel, flipped tarts into towel and used the back of a butterknife to "tap" the tart out of the pan. It worked beautifully. No crumbly mess!

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auntypat

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Reviewed: Aug. 18, 2005

I followed this recipe exactly and these tarts did not just "pop out". In fact, they were all stuck inside the pan and came out in crumbs. I do have to say the crumbs were very tasty. The 3 that did come right out of the pan, the coconut topping popped off in one whole piece. I'm very bummed, I was going to bring these to a luau party. I won;t make this again.

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bellasmama

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Reviewed: Aug. 13, 2005

The recipe doesn't sound that great, but these are heaven. They were a big hit at the Luau. I recommend muffin cups because they are hard to get out of the pan.

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CRYSTA911

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Reviewed: Jun. 7, 2005

We made these tarts for my daughter's 2nd grade end of year luau and everyone loved them. We will definitely be making these again.

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GERRICHEF

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Reviewed: Mar. 19, 2005

I made these for a company picnic last summer- and they were really fun! The crust was great. I used apricot-pinapple preserves, and they turned out wonderfully. Some of them were a little difficult to get out of the pan, but I just used a paring knife. I lost a couple, but I had plenty to serve.

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