I've chosen to bring back this recipe because it's just too good to be forgotten. It's a flashback for me to my mom baking it. She always baked hers in a square pan, which I typically do too, but I thought I'd show you that it can be baked in a tart pan as well. When baking in this style pan I like to serve it cut on the diagonal.
"Blossom Time" was my Grandma Janzen's china set. The pieces shown here I've added to the few pieces I have from her original set.
Here is the original recipe post.
- 1 cup flour
- 1/2 cup cold butter
- Using a pastry blender cut the butter into the flour until you have a fine crumble.
- Press into an 8x8 pan and bake at 325ºF for 2 minutes.
- Take out and let sit while you make the pineapple filling.
- 1 398 ml (14 ounces) can crushed pineapple with juice
- 1/2 cup sugar
- 3 tablespoons corn starch
- 2 tablespoons butter
- In a sauce pan stir together pineapple, sugar and cornstarch.
- Stirring constantly bring ingredients to a boil until it thickens. Remove from heat and stir in butter.
- Spread hot mixture over crust.
- 2 egg whites
- 1/4 cup sugar
- 1 cup coconut
- 1/8 teaspoon baking powder
- 1/16 teaspoon salt
- Beat egg whites, sugar, baking powder and salt together until soft peaks form.
- Fold in coconut.
- Spread meringue over hot pineapple mixture.
- Return to oven and bake another 20 minutes until the meringue is a light golden colour.
- It is best to let this square cool before cutting so that all layers set. These do not freeze well.