Strawberry Pineapple Tarts
Strawberry season is almost upon us and I can hardly wait to make some of my favorite recipes. The nice thing about strawberries is that it takes very little effort to prepare a tasty dessert.
This tart recipe is super easy, yet elegant in presentation. The pineapple and coconut give it a tropical flavor that is fun for a spring brunch or summer picnic.
To begin wash and drain the strawberries. Next remove the hulls and slice in half or quarters depending on the size of the berry. You want them to be bite size.
In a medium sized bowl combine the sugar, pineapple, coconut and strawberries. If I am pressed for time I use canned pineapple "tid bits" packed in juice, but fresh pineapple is better. Allow the mixture to sit unrefrigerated for about 1 hour or until strawberries become juicy.
While the fruit sits you can make your tarts. Combine the graham cracker crumbs and sugar in a large bowl. Add the melted butter and mix until you have a crumbly mixture. Split the crust mixture between (6) 4" non-stick tart pans. Press the crust onto the bottom and sides of the pans. Bake in a 350 degree preheated oven for about 6 minutes. Remove the tart pans from the oven and set aside to cool.
Once the tarts have cooled, take your tart pans, turn them upside down on a plate and gently tap the bottom. Lift the pan and, if you use non-stick type, the graham cracker crust should pop right out. Turn the crust right side up, fill with your fruit mixture.
Garnish with shredded coconut.
These tarts combine fresh strawberries and diced pineapple in a graham cracker crust. Garnished with shredded coconut, it is a dessert that will add a tropical flavor to your spring brunches.
Time to prepare: 1 hour, 15 minutes.