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.
I had a few ladies over this weekend and made these! Amazing! And everyone loved them.
Thank you, Nikki. Tarts are so pretty and easy to share.
My kids loved getting an individual tart to themselves. A winning recipe!
Thank you, Tristin. I love having my own dessert too!
This is the first time my tart didn’t come out runny and my meringue was perfect! I won’t be using any other recipe from now on!
Thank you! That was my experience too!
I appreciate your detail instructions on how to make meringue. I made this following your recipe and it turned out beautifully, and is so tasty. Thank you!
Thank you, Mindy! I’m so glad that it worked for you!
These little tarts are so yummy. Though my meringue did not come out as pretty as yours, they were still great!
Mine may not always look like that either, Debi, but it’s always delicious! Thank you.
What size tart pan did you use? I went to buysome and they are many sizes available. Thank you.
Hi Kathy! This is my husbands’ favorite dessert! My small tart shells are 4-1/2 inches in diameter. You can also make this recipe in a 9″ deep pie pan or in one large tart. This recipe makes a lot of filling so if you don’t use it all, eat it as pudding. I appreciate your comment, I’ll buzz over and update the post for all of our pie lovers! ~Julie
Do you drain the pineapple first? No mention anywhere that I could see.
No, you don’t drain it. I’ve updated the post and appreciate your question!
We don’t get all gushy on Valentine’s Day and I love that you didn’t make something chocolate! BTW, where can I go to pie school?!?!?!?
Thanks Jennifer! We don’t get too gushy either. I was so lucky to fall into pie school. A friend of ours new Kate and she agreed to do a small class in his home. I know she does classes in other cities too. Here is the post on our instructor. https://hostessatheart.com/pie-school/
These are super cute! Love that pineapple flavor!
Thank you Meghan!
Oh, these are so pretty and so lish-looking! I’m tempted to go buy some mini tart pans for this recipe. Pinned, and I can’t wait to try it! Thanks!
–G
https://gingerwroot.com
Ginger, thank you so much! I appreciate your sweet comments. If you try them, stop back and let me know how they come out.
This pie is pure perfection with that gorgeous and beautiful meringue on top! The filling the just how I like it to be, creamy and nice! This is something I would love to try very soon, now I can’t stop thinking about it!
Thank you dear Shadi! It is definitely a treat that we love. If you try it, please let me know what you think. This is the first time I made it into mini tarts. It’s just as yummy as a pie.
What a gorgeous pineapple filling…I would eat at least two of those beauties.
Thank you Sandi! I appreciate you stopping by!
Julie, these sound perfect. There’s nothing like homemade meringue. I’ve not come across that technique before, so now I’m tempted to give it a go. I love the switch from lemon to pineapple too.
Thank you Jane! The technique was strange to me at first, but it really helps hold the integrity of the egg whites.
These tarts are awesome, Julie – feels like summer! And that meringue looks amazing!
Thank you Michelle! John loves meringue, so this pie is always a great treat for him.
I’ve been looking for a recipe to try out my new mini tart pan… and this is the one! So beautiful!
Thank you Amanda! New kitchen toys are the best!
Not only are these little guys gorgeous but pineapple… YES. I LOVE all things pineapple and I think that there aren’t enough pineapple desserts in the world! Yum!!
Thank you Tracy! I say yes to more pineapple desserts!
Looks awesome !!
Thank you Ivette! Thank you for stopping by!
Did someone say pineapple?! Make way, people, make way! These are all mine, lol. You know I have a thing about pineapple. Definitely making these!
Thank you Angie! Perfect for my pineapple friend!
These look wonderful and such gorgeous photos!!
Thank you Anna! Very yummy and you are a sweetie to comment on the photos!
Oh, I adore all meringues! and I wish I could taste some of yours right now! 🙂
Thank you! I wish it was easier to share. I’d have so many friends at my virtual table.
I don’t’t think there is a single holiday that you could not brighten up for anyone with your cooking! This tart looks simply scrumptious! 🙂
Oh Kaila you are so sweet! Thank you!!
These tarts are beautiful, Julie. I love that you used pineapple instead of lemon for something a little different. Happy FF!
Thank you Natalie! It is definitely a nice change but we love lemon too!
Perfection! These are such a great dessert, and just in time for Valentine’s Day! I definitely need to try meringue sometime soon 😉 Thanks for sharing! 😀
Thank you for such sweet comments!
Gorgeous! Absolutely stunning, I love the meringue! You could paint that in oil and hang it on your wall (although, on second thoughts, I prefer the egg whites version …)
Happy FF!
Thank you! You are such a sweetie!
Wow, I need to go to pie school! Just look at these tarts!! I probably would never have given such a thing a second thought if I saw a recipe, now I’m just crazy to try them!
Thank you! Pie school was a ton of fun.