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Pineapple Tarts Recipe

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This recipe for Pineapple Tarts, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannette Freeman
Added: Wednesday, March 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can of Pillsbury butter flake crescent rolls
1 20 oz. can of sliced pineapple
About 2 tbsp of brown sugar
2/3 cup of sugar
2/3 cup of water

Directions:
Directions:
Preheat oven to 375.
Dissolve sugar into water using a microwave.
Drain juice off of the pineapple, saving the juice in a cup.
Open crescent rolls, separating the rolls into 4 rectangular sheets. (Use a 6x9 casserole dish)
Stack 2 pineapple rings onto the middle of each pastry sheet in the casserole dish.
Fold edges of pastry sheet over pineapple, making a tart. It is not necessary to seal the edges.
Sprinkle brown sugar over the top of each tart.
Pour sugar/water mixture into the casserole dish around the tarts. Do not pour water directly onto the tops of the tarts.
Pour half of the pineapple juice around the tarts.
Bake until golden brown, usually about 11-13 minutes.
(Note: You could use peaches, blueberries or apples to make these).

Number Of Servings:
Number Of Servings:
4

 

 

 

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