These lovely tarts will keep you going until 100 and beyond. Just like Great Aunt Tadsie.
Text And Photos By Kelsey Hilts
My great Aunt turned 100 a few months ago. She and her mother (my great-grandmother Nana) used to make these tarts every Easter for a church fundraiser, selling them for a nickel a piece. This Easter I decided that it was time to continue the tradition and make my family’s pineapple meringue tarts in honor of Great Aunt Tadsie.
I discovered that the recipe is a keeper. Similar to lemon meringue pie, there is something light and refreshing about these tarts. And the bright yellow color and sunny pineapple flavor make them a perfect spring treat.
The original recipe calls for shortening but because I always prefer to use butter I tried making the crust both ways. They were both good so I’ve listed both and I’ll let you decide whether to use butter, shortening or a combination of the two.
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.