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Coconut-Pineapple Tart

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 12
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To make this tart even more Hawaiian, use chopped macadamia nuts in place of the almonds. There's no need to toast them.
by: Sugar and Charm
Updated May 3, 2021
Make With
Pillsbury Pie Crust
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  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup pineapple preserves
  • 1/2 cup sliced almonds, toasted*
  • 2 egg whites
  • 1/4 cup sugar
  • 1 cup shredded coconut
  • 1/2 teaspoon vanilla


  • 1
    Heat oven to 400°F. Remove pie crust from pouch; place flat on ungreased cookie sheet. Fold in 1-inch edge of crust to form border; flute. Spread preserves evenly over crust; sprinkle with almonds.
  • 2
    In small bowl with electric mixer, beat egg whites on high speed until slightly thickened. Gradually beat in sugar until soft peaks form. Fold in coconut and vanilla. Spread over almonds.
  • 3
    Bake 15 to 20 minutes or until crust is light golden brown and top is lightly toasted. Cool 30 minutes. Serve warm or cool.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • In honor of Pillsbury’s 45th annual Bake-Off Contest, I brought a little "bake-off" to my own kitchen!

    Thousands of people enter this contest every year and come up with some real tastebud-tantalizing recipes! This year, 100 finalists will all meet in Orlando, Florida to compete for the million-dollar prize! How awesome does that sound?

    You can get a head start and practice your best recipes to enter next year! Besides, how can you resist a baking partner as cute as the little dough man? ;)

    I decided to try my hand at making a tart. I’ve actually never made a tart before, so I was up for the challenge when I saw this Coconut-Pineapple Tart—yum! It’s so incredibly easy to make and a perfect treat to serve as an afternoon snack or for a brunch party! Check out my recipe for this Coconut-Pineapple Tart!

    Roll the pie crust out on a greased cookie sheet. Fold the edge in, about 1” thick.

    Spread pineapple preserves on the top…and eat some while you’re at it, because they’re pretty tasty!

    Sprinkle almond slivers all over the top. You can go heavy or light—whatever you prefer.

    Beat the egg whites and sugar...

    And fold in the coconut and vanilla.

    Then spread the lightly whipped deliciousness over the top of the tart.

    Bake for 20 minutes, then let cool for another 30 minutes before cutting into small triangles.

    How easy is that? Now you can get a head start on the 46th Bake-Off!

    More about the Bake-Off Contest

    Want to know more? Click here to check out everything about the Bake Off, from this year’s entries to when the winner will be announced!
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