Pineapple Meringue Tart
Description
A 3-ingredient shortbread crust is topped with a sweet pineapple meringue filling in this easy, old-fashioned tart recipe.
Ingredients
•
2 cups all-purpose flour
•
1 cup unsalted butter, softened
•
3 tablespoons white sugar
•
1 1/4 cups white sugar
•
1 cup crushed pineapple in juice
•
2 tablespoons cornstarch
•
1 tablespoon water
•
4 egg whites
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
3
Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
4
While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
5
While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
6
Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.