Pineapple Tarts Recipe (2024)

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.

• Stainless steel measuring cups
• Whisk
• Baking sheet

What to Serve with Pineapple Tarts

• Rocky Road Pudding
• Lemon Impossible Pie
• Cherry Cookies

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?

Follow me on Instagram@simplystacieblog, Facebook atSimply Stacie, TikTok@simplystacierecipesor Pinterest at@simplystacieand let me know how you liked this recipe and my other recipes.

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