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Ingredients

• 1 1/4 cups  canned crushed pineapple, slightly drained
• 1 tablespoon  honey
• 1 tablespoon  cornstarch
• 1/2 cup  almonds
• 6 tablespoons  confectioners' sugar
• 1/2 cup  whole-wheat pastry flour
• 1/4 cup  all-purpose flour
• 1/4 cup  unsalted cold butter
• 3 tablespoons  light olive oil
• 2 tablespoons  unsweetened shredded coconut
• 1 tablespoon  cornstarch
• 1/2 teaspoon  salt
• 1/2 teaspoon  vanilla extract

Description

A Retired Writing Professor And Mother Of Two Daughters, Jessie Grearson Got Inspiration For These Mini Tarts From A Pineapple-coconut Bar That Her Mother Used To Make. Her Version Successfully Uses Whole-wheat Pastry Flour And Less Butter And Sugar.

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