There is no filling in a proper French omelette, or omelet as we Americans refer to it. For a sensitive, velvety texture, the egg is folded. It requires some practice to perfect because just 10% of the recipe’s ingredients are actually used.
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup confectioners’ sugar
- 2 tablespoons cornstarch
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup pineapple preserves
- ½ cup white sugar
- 1 egg
- 1 ½ cups flaked coconut
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the butter, vanilla and confectioners’ sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup.
- In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 131 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 47 mg |
| Sugars | 12 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t have a mini cup pan so I made thumbprint cookies. They turned out great for the Tropical themed potluck at Church. I had a lot of coconut mix leftover so I made “haystack” candy for the kiddos. They both were a big hit! Jan Taylor, thank you for this recipe. I plan on using it again.
I was very disappointed with the recipe. It took way too long plus the tarts fell apart as I tried to get them out. The taste was okay but I will not do this recipe again.
I followed the recipe exactly, chilled the dough which made it easy to form. Very rich & tasty.
First let me say that these tarts tasted amazing, however, I must say that they were totally a mess when they came out of the oven. When the recipes says add 1 teaspoon of the preserves they really mean it. I thought I was being cautious but I must have used a little too much because the preserves had bubbled up all over the muffin tin. I was still able to save most of them, my total was 44 by the way. These were so yummy that I will be making them again for sure, I think they would be great with chocolate and the coconut. The little crusts were perfection and this recipe is not one that should be hurried, I would make this on a day when time really does not matter and then just enjoy the process.
It’s really good thanx for the idea
Delicious. Make SURE you don’t overfill them with preserves and the coconut topping. I used a half-teaspoon measure with each. I also sprayed the mini- muffin pan thoroughly with PAM. I was nervous about getting them out of the pan after reading all the reviews but they came out just fine. I waited about 20 minutes while they cooled, then I gently ran a slim knife around the edges, and then I put a rack over them while I did the big “flip” to get them out. Note that these freeze extremely well too. I’m eating a defrosted one right now!
These are so yummy. I did add some of my homemade yogurt cheese to the dough to make it taste like the tarts I ate as a child. Thanks for sharing the recipe.
My entire family fell in love with these at our Hawaiian Luau Reunion! Plus, they are so easy to make! However, I live a small town and I had a hard time finding pineapple preserves, so I made my own. I have even made tham with plum preserves. I reccommend using the mini muffin pans from Pampered Chef. They make clean up a breeze.
Better with pineapple preserves but the crust is incredible
These were well like. I used apricot & pineapple preserves as I couldn’t fine just pineapple. They were just fine this way. The making of these is very labor intensive. Will not make again unless I have a lot of time.
Big hit at a work Hawaiian party. Used crushed pineapple instead of preserves. Also, I used regular size muffin tins and baked them at 375 for about 25 minutes.
These were okay. The crust fell apart a little bit. They taste good but nothing special.
Excellent! Made these today, exactly as written. Followed a couple of reviews, saying to remove tarts from the pan after 5 minutes – DON’T DO IT – they are too fragile when warm! Let them cool off for 15 minutes or so. Ran a thin paring knife around edges and they came out easy. I would recommend: Making 1″ balls of dough, then chilling before molding into cups (I had to keep flouring my finger to keep dough from sticking to it). Also, don’t press dough above the top of the cups. Taste is very good!!
Too sweet and impossible to get out in one piece. Not making this one again.
Great recipe. The tart taste is just right with the pineapple on the bottom and coconut layer on top. I just had a few issues with baking this. First the recipe said 3 dozen. I followed the ingredients and came up to 30 tarts. I should have cooled the dough first. With other tarts I made I usually cool it to make it easier to shape with the pan. You can do it right away but I suggest cooling it. When removing the tarts from the pan, it was very difficult. The crust was very flakey. It was delicious but flakey. A few came out easily. I will definitely try this tart again for an upcoming luau party. Just a few things differently then I think it would come out better.
Easy and yummmm! I used normal size muffin pan and it worked just fine. Shape dough like a shallow cup inside the muffin well and put filling inside. No problem removing from pan – I sprayed with cooking oil spray before I put the dough in.
Good. Grease the pans well. You can also use normal muffin sized tins for a larger tart. I actually prefer the larger size, because there is more filling. In the smaller sizes, there is too much of the taste of the crust (which is good), but it overpowers the filling to some extent. Very pretty presentation (see pic).
USE MINI CUPCAKE PAPERS! I made these for a friend’s party and I didn’t use the papers for half of the batch. Once they cooled, they broke when I took them out and kinda turned into a mess. Also, I used raspberry preserves instead of pineapple. Still very good and got great reviews from my friend.
Very good…after reading all the reviews I used Pam to spray my cupcake tins. Excellent!!
I will absolutely use liners next time, as getting these out was a nightmare! I tried both the suggestions and the recipe’s guide, and both were a disaster– leaving much of the tart in the tin no matter what I tried. I was mortified. However, the taste was excellent and they were still the first thing gone at my luau!
These are pretty good! I used sweetened shredded coconut & 3/4 cup crushed pineapple instead of preserves, I think the preserves would make it too sweet! And thats all I had to subsitute. I also lined the mini muffin tins with mini baking cups (the lined foil kind).