picture by Laura |
Pineapple Tart Cake
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½ c butter
1 c flour Blend, press into 9’’x9’’ pan and bake
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1 can (maybe 19 ounces) crushed pineapple
½ c sugar
2 T cornstarch Cook this in saucepan until thickened, add
1 Tbsp butter Stir in, spread on baked base
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Meringue
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2 egg whites
1/3 c sugar
1 c coconut
½ tsp baking powder Beat into frothy meringue, spread over the filling
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Bake until golden brown, watching it every minute. If you turn your back, or go away it will burn. That is a threat and a promise. :>)
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This recipe was given to me in a shower gift back in 1972, by a friend of my husband’s family, Dora Teske. She, being a cook from the days when one didn't always include temperatures and times, leaves us to estimate. I would say the base should be done at 350 degrees F, and the meringue topping at 400. But that is a guess, depending on your oven and such, but it's worth figuring it out for yourself. It is a fabulous recipe; delicious, so you may want to double it if you are taking it as an offering to a potluck, and maybe even a couple copies of this recipe, or the link to this blog, because people will want to know how to make it.
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