Pineapple Upside-down Cake Tartlets
For Christmas my Grandmother, Margie made tarts. These weren’t any ordinary tarts but infamous raspberry tarts with a delicate almond crust. I surprisingly do not have a copy of Margie’s “infamous raspberry tarts” recipe…mom! (a hem). My husband is not a huge raspberry fan but wanting to honor my grandmother I improvised and made this tartlet recipe (also gleaning inspiration from Jessica Seinfeld’s : Deceptively Delicious). I have to start remembering to take pictures of my food.
Pineapple Upside-Down Cake Tartlets
- 2 c Old fashioned oatmeal
- 1 1/4 c flour (I actually used unbleached white flour…gasp!)
- 1/2 c sugar (you might get away with less in my opinion)
- 3/4 c butter (slightly cooler than room temp)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 – 1 c jam of choice (I used my Pineapple Upside Down Cake Freezer Jam)
- Pre-heat oven to 375F
- Mix all dry ingredients together and vanilla.
- Cut butter into dry ingredients with knifes or pastry cutter until butter is size of small peas (you will see wee bits of butter, this is ok.)
- Press into greased mini cupcake pan or tartlet pan, indent the center. Reserve 1/4 of crust mixture for topping off tarts.
- Bake @ 375 F for 15 min or until golden.
- Remove, add a spoonful of jam to each tartlet and top with reserved crust mixture.
- Bake an additional 15 min or until golden.
- Allow tarts to cool for 5 min or so before removing
- Wait until cool to eat (if you can do this, you have more restraint than me!)
Sub in solid coconut oil for part of the butter
Add 1/8 c shaved coconut
Use any jam you have or all the left over jams living in the back of the fridge.