These delicious little tarts are perfect for parties or just as a snack.
I have made these little sweeties a few times and they're always a crowd-pleaser! Years ago I had run across this recipe in a Pillsbury Bake-Off cookbook (not sure which year).....I believe they still include this recipe in their most current Bake-Off cookbooks.
A delicious trip to a warm and sunny place.
Here is their recipe:
1 3/4 C all-purpose flour
1/2 C powdered sugar
2 T. cornstarch
1 C butter or margarine, softened
1 t. vanilla
1 C pineapple preserves
1/2 C granulated sugar
1 1/2 C coconut
additional powdered sugar (about 2 T.)
1 - Heat oven to 350 F. In large bowl, stir together flour, 1/2 C powdered sugar and the cornstarch. With spoon, beat in butter and vanilla until soft dough forms.
2 - Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased mini muffin cups; press in bottom and up side of each cup. Spoon 1 teaspoon pineapple preserves into each dough-lined cup.
3 - In small bowl, beat granulated sugar and egg with fork until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup.
4 - Bake 23 - 33 mins or until cookie crusts are very light golden brown. Cool in pans on cooling racks 20 mins.
5 - To release cookies from cups, hold muffin pan upside down at an angle over cooling rack. With handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely, about 15 mins. Just before serving, sprinkle with additional powdered sugar. Store in refrigerator.
**Though, I have made these about 4 times or so, I've never been able to get 36 tarts out of one batch.....closer to about 2 to 2 1/2 dozen. (that is just me, though - maybe you'll get that many!)