Swedish Tea Tarts
|Soft butter||1 Cup (16 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Pineapple||1 Can (10 oz), crushed|
|Sugar||1⁄2 Cup (8 tbs)|
|Coconut||1 Cup (16 tbs)|
Prepare the pastry by creaming the butter, sugar, egg and flavorings together then stirring in the flour.
Chill mixture until firm enough to press into bottom and sides of small or large tart tins.
When all the dough has been used spoon a heaping teaspoon of crushed pineapple into each, then cover pineapple to the edge of the dough with spoonfuls of Coconut Topping.
To make topping beat egg whites and salt together until fluffy then gradually beat in the sugar.
Beat until very stiff and add flavorings.
Stir in coconut.
Bake at 350F for 20 to 25 minutes or until edges of dough are lightly browned.
When cold remove from pans.