Hawaiian Tarts Recipe - Allrecipes.com
Hawaiian Tarts Recipe

Hawaiian Tarts

Recipe by  

"A tropical tart with pineapple and coconut. These are pretty and delicious."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 09, 2010

These were okay. The crust fell apart a little bit. They taste good but nothing special.

Jan 12, 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).

Jun 27, 2004

Excellent. Easy to make and came out very nicely. A tip for those who had trouble getting them out of the pan -- try to make sure nothing but the touches the pan. I found that they were only hard to remove in the instances where the dough didn't quite come to the top and the preserves or coconut mixture touched the pan.

May 27, 2010

Easy and yummmm! I used normal size muffin pan and it worked just fine. Shape dough like a shallow cup inside the muffin well and put filling inside. No problem removing from pan - I sprayed with cooking oil spray before I put the dough in.

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.

Feb 28, 2003

My daughter was attending a Hawaiian themed party and needed to bring a "themed dish" and I tried this recipe with much success. They were beautiful and tasted wonderful. Everyone enjoyed them and raved about them!

Jun 03, 2010

Great recipe. The tart taste is just right with the pineapple on the bottom and coconut layer on top. I just had a few issues with baking this. First the recipe said 3 dozen. I followed the ingredients and came up to 30 tarts. I should have cooled the dough first. With other tarts I made I usually cool it to make it easier to shape with the pan. You can do it right away but I suggest cooling it. When removing the tarts from the pan, it was very difficult. The crust was very flakey. It was delicious but flakey. A few came out easily. I will definitely try this tart again for an upcoming luau party. Just a few things differently then I think it would come out better.


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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