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Pineapple Tart Squares

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“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
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

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

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