Pineapple Tarts are cool and creamy under a thick layer of delicious meringue. They’re insanely delicious and Pineapple Mini Tarts assure everyone gets their own!
This post was originally published on 2/10/16 so it was time for an update. I’ve added better instructions and a video. No changes were made to the recipe.
John and my celebrations usually include a great dinner we cook together followed by a favorite dessert like these Pineapple Cream Meringue tarts.
A lot of people don’t care about Valentine’s Day. I LOVE Valentines Day. It is a happy occasion that reminds me how lucky I am to have met my husband at the ripe old age of 19.
We don’t go out for dinner or buy each other extravagant gifts on Valentine’s Day, and sometimes we choose to celebrate on the weekend if the actual day falls within the week.
I love making John special desserts for occasions like this creamy Pineapple Tart with Meringue.
John’s mother handed this recipe down to me and it’s the one that John requests every year for his birthday.
Tart pans – you can use any size, but these are the ones I used.
Saucepan – I use this size saucepan the most in my kitchen.
Pineapple Tart Recipe Ingredients
- Crushed Pineapple – 16 oz can. Don’t drain and don’t use fresh.
- Flour – All-purpose flour, bleached or unbleached.
- Sour Cream – Full fat only.
- Sugar – White granulated sugar
- Eggs – Large
- Vanilla extract – I prefer pure vanilla extract for this pie
- Crust – homemade or purchased.
How to make Pineapple Tarts
Please note, that the recipe card has more complete instructions. This is intended as an overview.
Step 1: Blind bake the crust. Set it aside to cool.
Step 2: Prepare the cornstarch mixture for the meringue so it can cool while you prepare the filling.
Step 3: Make the pineapple tart filling by combining the flour, sugar sour cream, and pineapple in a medium-sized saucepan. Cook until thick.
Step 4: Pour the Pineapple filling into the baked pie shell.
Step 5: Make the Meringue. Using an electric mixer beat the egg whites until soft and foamy and gradually add the sugar and vanilla with the mixer running on low. Turn up the mixer and once peaks get sturdier add the cornstarch mixture.
Step 6: Top the pie with the meringue. Bake at 400°F until the peaks are browned. Watch carefully so you don’t burn the meringue.
So I have to top with Meringue?
This recipe was handed down to me by my mother-in-law (MIL). The meringue technique is like none that I’ve ever used. I’ve never had it fail, so if meringue scares you, this recipe is for you.
You do not have to make meringue, however. Pineapple tarts without meringue are creamy and delicious. You can let them cool and sprinkle them with powdered sugar right before serving.
The pineapple tart filling is delicious served as pudding too.
I got 4 large tarts out of one pie crust. You can make pineapple mini tarts so everyone can have their own. If you used two crusts, you would easily have 8 large tarts.
How to store Pineapple Tarts
This pineapple tart recipe needs to be kept in the refrigerator, lightly covered. It’s normal to have some juice gather around the tarts. It’s best to eat these pineapple tarts within 2 to 3 days.
I don’t recommend freezing these tarts.
Don’t have time to make it now? Pin it for later!
More recipes you’ll enjoy!
I hope you’ll let me know how your Pineapple Tart came out!
Pineapple Tart Recipe with Meringue
- 2-1/2 cups AP Flour I used unbleached
- 1 cup butter well chilled (I use Kerrygold or Land O’Lakes)
- 1 tbs white sugar
- 1 tsp salt
- 16 oz crushed pineapple canned crushed do not drain and do NOT use fresh
- 1/4 cup All Purpose flour
- 1 cup sour cream
- 1 cup sugar
- 3 egg yolks at room temperature and lightly beaten,Whites will be used in meringue
- 1 tsp vanilla extract
- 1 tbs cornstarch
- 2 tbs cold water
- 1/2 cup water boiling
- 3 egg whites
- 1 tsp lemon juice or vanilla
- 6 tbs sugar
- In a small sauce pan, mix cornstarch and cold water. Stir in boiling water over medium heat and boil for two minutes. Remove from heat and set in cold water or refrigerate to cool while you prepare the crust.
- Place 1-1/2 cups of water in a liquid measuring cup in the freezer. You will not use it all, but it’s better to have more than not enough.
- In a large bowl, combine flour, sugar, and salt. Cut cold butter into 1-tablespoon sized pieces. Toss them into the flour. Scoop up flour and butter and rub between your thumb and fingers, letting it fall back into the bowl. Do this until you have a crumb that resembles rough cornmeal with pea and almond sized pieces.
- Remove water from the freezer. In a circular motion, drizzle a small amount of water in a circular motion into the flour mixture to the count of five. Toss the water through the flour with your hands until you no longer feel wet spots. Repeat until dough is shaggy and slightly tacky. Press an egg sized ball together. Toss it in your hand a couple of times. If it breaks apart when you catch it, add a little more water. If it retains its shape you’re done.
- Gather the dough in 2 roughly even discs. Wrap each disc in plastic wrap and refrigerate for a minimum of 1 hour. If you only use one crust, the other one can be wrapped and used within 3 days, or frozen.
- Remove pie dough from the refrigerator. On a lightly floured surface, cut each disk into 4 pieces and roll each piece of dough out from the center to the edge until the dough is large enough to fill your tart shell and about ⅛ inch thick. Turn as you roll, always pushing out away from yourself. Press dough into shell gently. Use your rolling pin to remove excess dough overhanging tart shell. Repeat with remaining tart shells.
- Pierce the bottom of each shell with a fork, turning slightly. Place a piece of aluminum foil into each tart leaving the edges of the foil standing and not overlapping the edges. Fill with pie weights or dry beans. Bake at 425 degrees F for 10 minutes. Remove the tarts from the oven and pick up the edges of the foil and remove with weights. The foil will cool immediately. Reduce the oven temp to 375 degrees F and continue baking for 15 minutes or until tart shells are browned. Remove to a cooling rack to cool completely.
- Prepare the filling. In a medium sized sauce pan, combine flour, sugar sour cream and pineapple. Cook over low heat stirring continuously until thick. Don’t neglect because it can thicken all of a sudden. Blend in egg yolks, stirring continuously, and cook for 2 more minutes. Add vanilla and cool.
- Finish Meringue. In an electric stand mixer, fitted with a whisk attachment, add egg whites and beat on medium high until they start to form soft peaks. Add sugar one tablespoon at a time and vanilla. Continue beating until strong peaks form. Add cornstarch mixture and beat until blended. Don’t over beat or your meringue will start to break down.
- Place tarts on a baking sheet and fill each shell 3/4 full with filling. Top with meringue by the spoonful or you can use a pastry bag. Bake at 375 degrees F for 5 minutes or until peaks are golden. Be careful not to burn.
- Completed tarts should be refrigerated until serving.