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·nonstick cooking spray
1 3/4 cupsall-purpose flour
1/2 cupconfectioner's sugar (plus more, for dusting)
1 cupunsalted butter, softened (but not melted)
1 tspvanilla extract
1 (8-oz) jar(s)pineapple preserves (or 8-oz can crushed pineapple)
1/2 cupgranulated sugar
1 1/2 cupsflaked coconut
1/2 cupmacadamia nuts, finely chopped
How to Make Hawaiian Tarts
- Heat oven to 350°F (175°C). Spray bottom and sides of 36 cups in mini-muffin pans); set aside.
- In a large bowl, thoroughly combine the flour, 1/2-cup confectioners’ sugar and cornstarch. Add butter and vanilla extract, and use a spoon to stir until a soft dough forms.
- Shape dough into 1-inch balls. Place 1 ball in each of 36 cups of the muffin pans. With your fingers, press each dough ball across the bottom and up the sides of each muffin cup, to mold them into a cup-shaped pastry shell (the same shape as the muffin cups). Spoon 1 tsp. pineapple preserves into each dough-lined cup.
• Stick to 1 tsp preserves for each cup; avoid over-filling or they become very sticky.
• Make sure none of the preserves touch the sides of the pan or the tarts will stick to the edges and can be difficult to remove from the pan.
- In a small bowl, combine sugar and egg; beat with fork until well blended. Add coconut and nuts; stir until thoroughly blended. Spoon 1 tsp. coconut mixture over preserves in each cup.
- Place baking pans in oven, and bake for 23 to 33 minutes or until crusts are very light golden brown. Cool in pans for 5 minutes, then run a butter knife around edges (to loosen tarts), then cool another 10 minutes in the pan.
- To release tarts from cups, run a butter knife along the edges again. Hold muffin pan upside down at an angle. Then firmly tap the bottom of each cup 2 to 3 times with the bottom of the knife handle until tarts release. Place tarts on rack to cool completely (about 15 to 20 minutes). Just before serving, sprinkle the tops with a light dusting of confectioners’ sugar.