Description
Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3 tablespoons white sugar
- 1 ¼ cups white sugar
- 1 cup crushed pineapple in juice
- 2 tablespoons cornstarch
- 1 tablespoon water
- 4 egg whites
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour
- butter
- and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9×12-inch baking pan.
- Bake in the preheated oven until edges are light golden
- 20 to 25 minutes.
- While crust is baking
- bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened
- about 5 minutes. Remove from heat and cool slightly.
- While filling is cooling
- beat egg whites in a glass
- metal
- or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
- Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown
- about 10 minutes. Cool before cutting into squares.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 16