A retired writing professor and mother of two daughters, Jessie Grearson got inspiration for these mini tarts from a pineapple-coconut bar that her mother used to make. Her version successfully uses whole-wheat pastry flour and less butter and sugar.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008

Gallery

Recipe Summary

total:
55 mins
Servings:
20
Nutrition Profile:
Advertisement

Ingredients

Filling
Dough

Directions

Instructions Checklist
  • To prepare filling: Spoon pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently, until thickened, about 3 minutes. Let cool.

    Advertisement
  • To prepare dough: Meanwhile, process almonds in a food processor until finely ground. Add confectioners' sugar; process to combine. Add whole-wheat pastry flour and all-purpose flour; process to combine. Drop butter by the tablespoon through the feed tube, processing briefly after each addition. Add oil and pulse once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, fine meal, but will hold together if pressed.

  • Reserve a scant 1/2 cup of tart dough to use as crumbled topping.

  • Preheat oven to 350 degrees F. Line mini muffin pans with 20 paper cups.

  • Drop a scant tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center, to form a miniature crust. Spoon 1 1/2 to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs.

  • Bake until the topping is golden brown and the crust is cooked through (watch carefully toward the end and move the pan to the bottom rack if the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.

Tips

Equipment: Two 12-cup mini muffin pans and mini muffin paper cups

Nutrition Facts

102 calories; protein 1.3g 3% DV; carbohydrates 10g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 5g; fat 6.6g 10% DV; saturated fat 2.2g 11% DV; cholesterol 6.1mg 2% DV; vitamin a iu 77.2IU 2% DV; vitamin c 1.2mg 2% DV; folate 6.9mcg 2% DV; calcium 12.8mg 1% DV; iron 0.3mg 2% DV; magnesium 12.4mg 4% DV; potassium 47.2mg 1% DV; sodium 59mg 2% DV; thiaminmg 3% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2013
Changed some of the ingredients really good recipe! Read More
Rating: 5 stars
10/29/2011
I love this photograph! Thrilled to see it on the gift cards. Read More