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Pineapple Upside-down Cake Tartlets

December 27, 2010

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)


  1. Pre-heat oven to 375F
  2. Mix all dry ingredients together and vanilla.
  3. 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.)
  4. Press into greased mini cupcake pan or tartlet pan, indent the center. Reserve 1/4 of crust mixture for topping off tarts.
  5. Bake @ 375 F for 15 min or until golden.
  6. Remove, add a spoonful of jam to each tartlet and top with reserved crust mixture.
  7. Bake an additional 15 min or until golden.
  8. Allow tarts to cool for 5 min or so before removing
  9. 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.

2 Comments leave one →
  1. Kathy Campbell permalink
    December 29, 2010 11:29 am

    You want Grandma Zieman’s secret recipe for Swedish Tarts???!!!
    I can only give it to you, if you are married and have at least 2 children!!!


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