1 3/4 cups all-purpose flour
1/2 cup confectioners' sugar
2 tablespoons cornstarch
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
1/2 cup granulated sugar
1 1/2 cups coconut
Heat oven to 350 degrees F.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup confectioners' sugar and cornstarch; mix well. Add butter and vanilla extract; with spoon, stir until soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup. Spoon 1 teaspoon pineapple preserves into each dough-lined cup.
In small bowl, combine sugar and egg; beat with fork until well blended. Add coconut; stir until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup.
Bake at 350 degrees F for 23 to 33 minutes or until crusts are very light golden brown.
Cool in pans for 20 minutes. To release tarts from cups, hold muffin pan upside down at an angle over wire rack. With handle of table knife, firmly tap bottom of each cup until tart releases. Cool 15 minutes or until completely cooled.
Just before serving, sprinkle with confectioners' sugar.
Yield: 3 dozen tarts
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