Pineapple Tart Squares Recipes

Steps:

• BASE In a bowl combine the flour, brown sugar, and baking powder and mix with whisk.
• Cut in the margarine, mix in the egg yolks and vanilla.
• Press into a greased 8x8 pan. (original recipe calls for an 8x8 pan - I like using a 9x13 for daintier slices).
• FILLING In a saucepan add the crushed pineapple (do not drain) add the sugar and carefully bring to a boil, turn down heat stir to dissolve the sugar.
• Mix the cornstarch and water and add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture.
• Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
• Bake in a 350° oven for 20 minutes and remove from oven.
• Beat the egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time and fold in the coconut.
• Spread over the cake and return to oven bake until golden brown as you would meringue.
• Cool and set before cutting.

Steps:

• Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
• Dough:.
• In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
• Add the sugar, salt, baking powder, baking soda and mix well.
• Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
• Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
• Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
• Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
• Again, flour surface and roll out other piece of dough and place on top.
• Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
• Let cool. Cut into desired squares. May be dusted with confectioners sugar.

Steps:

• Preheat the oven to 400 degrees F.
• Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.
• Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.
• Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
• Bake until the sugar has caramelized, 20 to 22 minutes.
• Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

Steps:

• Base:.
• Mix ingredients as for pastry - pat into 9 x9 x 2 inch pan.
• Topping:.
• Mix topping ingredients together.
• Pour over pastry.
• Bake @ 350 40 - 45 minute.

Steps:

• Drain pineapple, reserving juice. Add boiling water into gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add reserved pineapple juice and ice cubes; stir until slightly thickened. Remove and discard any unmelted ice.
• Pour 1-1/2 cups of the gelatin into medium bowl. Stir in pineapple; set aside at room temperature until ready to use.
• Refrigerate remaining gelatin 15 min. or until slightly thickened. Add COOL WHIP; whisk until blended. Pour into 8-inch square pan sprayed with cooking spray. Refrigerate 10 min. or until set but not firm.
• Pour pineapple gelatin mixture over creamy gelatin layer in pan.
• Refrigerate 3 hours or until firm.

Steps:

• Cream together butter and sugar in a large bowl. Add egg yolks and mix well.
• Sift together flour, baking powder and salt. Add to the creamed mixture, mixing well.
• Press into an 8" x 8" cake pan (lightly greased or sprayed with nonstick spray). Cover with pineapple.
• Beat the egg whites until stiff; add the sugar and coconut. Spread over the pineapple.
• Bake at 350F for 30 minutes. Cool and cut into squares.

Steps:

• In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball., Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish. Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside., In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups. Stir milk mixture into cream cheese mixture until well combined., In a large bowl, beat egg whites on high until stiff. Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon. , Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack. Chill until serving.

Steps:

• In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
• In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
• Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
• Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.