Pineapple Tarts
If you’re on the hunt for a melt-in-your-mouth dessert that’s sweet and slightly tangy, you’ll LOVE pineapple tarts.
They’re filled with a super moreish pineapple filling and topped with a rich, buttery coconut topping. Plus, using a frozen tart shell base removes the time-consuming pastry prep work that can be off-putting for beginners!
I adore pulling out these bite-sized treats during the wintertime when I’m craving a taste of the tropics. But if I’m being honest, they’re perfect for just about every occasion as they’re a seriously crowd-pleasing dessert! And really, who doesn’t love the sweet taste of pineapple and coconut?
Fruity, fragrant, and ready to go in a flash, there’s so much to love about these pineapple tarts.
Why You’ll Love Pineapple Tarts
- Using frozen tart shells removes all the fuss from this recipe, letting you whip up dessert in record time.
- The sweet and tart filling complements the buttery coconut mixture beautifully for a well-rounded bite.
- It’s a perfect tropical-themed dessert for the summertime!
- The tarts store well and can be pulled out of the freezer for several months after baking.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Can of crushed pineapple. Any store-bought variety will work well. Just make sure that it comes with a juice that you can reserve to create a sweet and tart pineapple mixture!
- Cornstarch. To thicken the pineapple mixture slightly, bulk up the filling, and tenderize it.
- Sugar. For that classic sweetness that balances the tart zing of the pineapple mix.
- Egg. To baste your tarts for a golden brown finish!
- Butter. Forms the base of the rich and glorious coconut mixture.
- Shredded sweetened coconut. Any relatively fine shredded coconut will work, but try to avoid overly large bits of coconut.
- Frozen tart shells. This is my secret ingredient as it removes all the fuss that comes with making your own pastry shells. If you’re feeling bold or want to go old-school, you’re welcome to make your own!
How to Make Pineapple Tarts
- Step One: Preheat oven to 325°F.
- Step Two: Drain pineapple and reserve the juice.
- Step Three: Add the pineapple juice and cornstarch to a small pot on medium-high heat. Whisk occasionally until the juice thickens, about 10 minutes. Cool. Add the pineapple to the mixture and stir.
- Step Four: Fill frozen tart shells half full with pineapple mixture.
- Step Five: In a bowl, mix together sugar, egg, butter and coconut.
- Step Six: Place a tablespoonful of the mixture on top of the tarts.
- Step Seven: Bake for 25 minutes or until light brown. Let cool before serving.
Equipment Needed
You don’t need much equipment to bring these pineapple tarts to life. These simple tools will help you achieve perfection in just a few steps! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
What to Serve with Pineapple Tarts
Recipe Tips and Tricks
- You can make the pineapple mixture ahead of time if you’re planning to whip these treats up for a gathering. It should stay delicious in the fridge for up to 3 days, but you’ll want to consume or freeze the tarts ASAP afterwards.
- Make sure you don’t overmix the pineapple or coconut mixture. There’s no danger of losing fluffiness here, but you’ll want to make sure that you’re just combining the ingredients. There’s really no need to overdo it!
- Try not to let your pastry shells sit out for too long before baking. You want them to remain relatively intact so they hold their shape well while in the oven. If they spend too long out of the freezer, they might start disintegrating!
Variations and Substitutions
- If you want an extra hit of indulgence, you can pipe on some whipped cream just before serving each tart.
- Although these are classic pineapple tarts, you can switch out the pineapple filling with other types of fruit for a seasonal feel. Just make sure there’s enough juice (and the fruit is liquidy enough!) to make it work. If in doubt, carefully research your measurements before diving in, as some fruit is “wetter” than others.
- If you can’t find frozen tart shells, use a ready-roll shortcrust pastry in its place. The prep work might be slightly more arduous, but the result should be relatively similar!
Storage Instructions
You can store these pineapple tarts in an airtight container on the counter for a couple of days.
But to extend their life, I recommend putting them in the fridge for up to 5 days.
If you need them to hang around for longer, freeze them!
Can I Freeze?
You can wrap your pineapple tarts in portioned Ziploc freezer bags or individually.
I always go with how many I think I’ll want to eat at once, as you’ll need to thaw them in the fridge before eating.
Once frozen, they should be good for 3 – 4 months (just make sure you label your bags!).
Pineapple Recipes
- Pineapple Delight
- Pineapple Rice Pudding
- Pineapple Cheese Bread
- Pineapple Pretzel Fluff
- Pineapple Pie
- Pineapple Upside Down Cupcakes
- Pineapple Cake
Tart Recipes
I also have many tart recipes for you to try.
- Keto Pecan Butter Tarts
- Strawberry Coconut Tarts
- Cream Cheese Fruit Tarts
- Caramel Apple Tarts
- Chocolate Cream Tarts
- Blueberry Cheese Tarts
- Chocolate Caramel Tart
You’ll also like Pineapple Coconut Bundt Cake, Sugar Pie and Pineapple Upside Down Cake.
What is your favourite kind of tart?
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Pineapple Tarts
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Ingredients
- 1 can crushed pineapple 14oz can
- 2 tsp cornstarch
- ¾ cup sugar
- 1 large egg
- 1 tsp salted butter
- 1 cup shredded sweetened coconut
- 24 frozen tart shells
Instructions
- Preheat oven to 325°F.
- Drain pineapple and reserve the juice.
- Add the pineapple juice and cornstarch to a small pot on medium high heat. Whisk occasionally until the juice thickens, about 10 minutes. Cool. Add the pineapple to the mixture and stir.
- Fill frozen tart shells half full with pineapple mixture.
- In a bowl, mix together sugar, egg, butter and coconut.
- Place a tablespoonful of the mixture on top of the tarts.
- Bake for 25 minutes or until light brown. Let cool before serving.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Hi Stacie,.
After step 3 I would like to cut the tartness of the pineapple (my 99 yr. Old friend has a sweet tooth and wouldn’t like the tartness of the filling). The filling is a great consistency and I am not sure if I will ruin this by adding a bit of sugar. Any suggestions?
I am using my Mom”s dough recipe which is a tad sweet. Can”t wait to try this.
Yes, you can definitely stir in a little sugar to the pineapple mixture after it thickens. Just add a bit at a time (maybe a tablespoon), give it a taste, and see how it goes. It won’t mess with the texture, and it should help tone down the tartness nicely. Hope your friend loves them!
I am using fresh Pineapple. For the tartlets, instead of a 14oz can, how much crushed Pineapple and juice do I need?
About 1 3/4 cups
I hate coconut in any shape and form, but the recipe sounds easy and yummy…..how can I substitute the COCONUT?
I think you’d be fine to completely omit the coconut. It adds a bit of texture. In its place, you could try crushed nuts or even oats.
When is the coconut added?
It’s added in step 5 in the recipe card with the sugar, egg and butter.
I’m about to try these, my question is ,
1 can of pineapple? Is that enough for 24 tarts , seems a little short of ingredients?
Just asking ?
No, that amount works because only a small amount goes into each tart shell.
Hi. Can these be frozen once baked for a prep-ahead occasion?
Yes, you can freeze them for up to 3 to 4 months.
Are the tart shells baked frozen or defrost before using? The recipe implies to fill them and bake them when frozen
They are frozen. I put them out on the counter when the oven is preheating and I’m preparing the recipe. This is the brand I use here: https://tenderflake.ca/tart-shells
If the brand you use suggests that they be thawed first, then I’d do that.
Can you put this in a Graham crumb pie shell?
Hi Helen, I think that would work and be yummy!
I am so glad that I stumbled upon this recipe. We are having some friends over at the weekend and I am going to make these lovely pineapple tarts. I’m sure they’ll be a hit.