Pineapple Tart Recipe with Meringue
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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.
Equipment needed
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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 – I prefer my all-butter homemade pie crust but you can buy one.
How to make Pineapple Tarts
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
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.
Variations
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.
We love cool and creamy desserts like this Pineapple Cream Tart. If you do too, check out our Angel Food Pie and this old-fashioned Lemon Ice Box Pie for simple no-bake recipes.
I hope you’ll let me know how your Pineapple Tart came out!
Pineapple Tart Recipe with Meringue
Ingredients
Pie Crust
- 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
Filling
- 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
Meringue
- 1 tbs cornstarch
- 2 tbs cold water
- 1/2 cup water boiling
- 3 egg whites
- 1 tsp lemon juice or vanilla
- 6 tbs sugar
Instructions
Start Meringue
- 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.
Pie 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.
Filling
- 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
- 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.
Video
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Your meringue looks so perfect, Julie! I can almost taste the pineapple cream. They look soo amazing. Thanks for sharing at FF!
Thank you Andrea! It’s wonderful that you co-hosted this weekend!
miss10 is obsessed with pineapples – she would love these tarts.
They are so good. I’m sure miss10 would love them! Thank you for stopping over!
Wow this looks incredible!!
Your valentine’s day traditions sound pretty great to me!
Thank you Michelle! I loved Valentines as a child because we got to create boxes that out admirers could leave cards. I guess I’ve always been a romantic! You would love it because it’s a great time to bake!
I love no-fail recipes and I love the pineapple curd filling. Its a nice change from lemon. Pinning this one for sure:)
Thank you Lily! It is yummy and I try not to make it to often so it stays special.
Pineapple cream – I never have tried such a dessert. Looks delicious and I am sure they were good with the crust and meringue on top!
Thank you Judi! How did your Super Bowl party go?
What beautiful tarts, Julie! They are just wonderful! I may have to go to Pie School myself sometime! 🙂
It was a lot of fun. It was the first class that I’d ever attended for cooking and It really made me seek out other ones.
What special little tarts you have created for Valentine’s Day…I can see why your husband loves them.
Thank you Karen! They are definitely a favorite. I appreciate you stopping by and hope you have a great weekend!
My mouth is watering. 😐 This looks really divine, Julie. 🙂
Thanks Jhuls! Have a great Valentines Day!
I love pineapple this looks so inviting.. Feel like grabbing one and taste
Thank you! I would sure share if I could! Have a wonderful weekend!
Oh my, but these really are special. They look beautiful, and I bet they taste wonderful. This is my first visit to your site, but it certainly will not be my last! Happy Valentine’s Day to you and yours.
Adri you have just made my day…my week! Thank you so much for stopping by and your kind comments.
What beautiful tarts. And your meringue recipe is also worth saving for other pies.
Thank you Hilda! They were very good. Happy Valentines!
Wow Julie, these look incredible! I love the idea of using pineapple in place of lemon for a twist on meringue-y desserts. Your photos are lovely!
Thank you so much! They were delicious and dangerous to have around. Hope you have a wonderful Valentines Day.
Wouldn’t be much of a Valentine’s Day if David and I were to cook together…lol! Even with a bottle of wine! These are so pretty! I’ve never been afraid of meringue and was just saying the other day I hadn’t made anything with a meringue in a long time. Did you have a torch to make them so perfectly browned?
LOL! You and David don’t roll well in the kitchen? I brown them in the oven so it looks a bit more uniform. If only the ridges and peaks brown that’s a great indication that a torch was used. I have a little one but never use it.
Julie! I need to get Pie crust lessons from you! These look absolutely incredible! I love that you used pineapple – pineapple is one of the BEST fruits EVER! Definitely pinning this 🙂
Thank you Dini! I’d love to have a pie class with you! This was the third time that I’d made this crust and I am finally figuring out the feel of the whole thing. Have a wonderful Valentine’s Day!
I just love, love, love meringue – I would eat it anyway, anyhow. And with the pineapple filling, I can only imagine the flavor! Have a wonderful Valentine’s Day, Julie! 🙂
Thank you Ana! I love this recipe, and John is crazy about it too. Hope you have a wonderful Valentines Day with your hubby too!
Such a lovely, delicious and unexpected departure from the standard lemon!
Thank you Nancy! Lemon is a loved second place pie in this house.
Lovely, lovely, lovely! Happy Valentine’s Day!!
Thank you Susan! I hope you have a wonderful Valentines day too!
Ahhh, there’s your post I’ve been looking for Julie. You know whenever I see those wee tartlet pans, I just want to rush out and buy some. They are just precious. The filling is gorgeous, a nice twist on the lemon meringue pie. What a sweet dedication to John, you two still sound like the lovebirds you were when you first met at 19 🙂 Just lovely! Happy V-Day Julie, may you continue to bask in each others love and warmth 🙂 xo
Thank you Loretta! The thing that I have found with those tart pans is that when you make a pie with meringue it starts to break down and you have the liquid in the pan. With the tart pans it is all in each individual tart which keeps them a little longer. John would eat it in any condition though. He’s whining about his shirt collar being a bit tarter but that is on his way to the fridge. Happy V-Day to you and your lover to Loretta! I love starting my day talking to you!
What a sweet post Julie! It sounds like you have a lovely Valentine’s day tradition. The meringue was not what I was expecting at all! I kept looking at the ingredients (cornstarch? BOILING water?) haha! It turned out so beautifully, what an intriguing recipe!! 🙂
Thank you! The first time I made this meringue I thought “you’ve got to be kidding?” It really helps with the structure though.
Julie, your food is much too pretty to eat.
Patty, If you could see my waistband right now you would know that isn’t the case! Thank you sweet girl! Have a great day!
These are STUNNING! Love mini tarts- love pineapple filling- love meringue- LOVE your photos!! Mouthwatering!! 🙂
THANK you Josette. Such kind comments!
Yum these sound awesome my twin blogging sister. It must be tart week and I think we have the same mini tart pans. Pinned and tweeted. Message me tomorrow on Hangouts.
Thank you my brother! I appreciate the support! I’ll be on hangout early or later. I am meeting my daughter for brunch! I have been thinking of you and have an idea for you.
Can I PLEASE be your taste tester???????? OMG. Another cruel temptation Julie! Just gorgeous and looks irresistible. Your John is a lucky man! Happy V day. PS What is AP flour?
LOL! He says 5 lbs heavier too. All-Purpose flour. I will change the post to show that thank you Johanne!
this is gorgeous Julie! Pie school wow awesome! What a sweet post and lovely traditions!
Thank you sweet friend! These are his favorite, and I just love seeing the look on his face when he realizes that I’ve made them. He is whining about the extra 5 lbs though. 🙂
There is the recipe for those beauties but you took me by surprise with the pineapple filling. What a wonderful change from lemon and I love the sour cream addition. It sounds deliciousw Julie and a fantastic Valentines Day treat.
Thank you Suzanne! We just love them and his second favorite is Lemon Meringue.