Friday, June 3, 2011

Pineapple Tart Cake

picture by Laura

Pineapple Tart Cake
½ c butter
1 c flour                             Blend, press into 9’’x9’’ pan and bake
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

2 egg whites
1/3 c sugar
1 c coconut
½ tsp baking powder         Beat into frothy meringue, spread over the filling
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. :>)
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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