Ingredients Jump to Instructions ↓

  1. 9" tart shell, baked

  2. 20 oz. can pineapple chunks, packed in own juice More pineapple juice to make

  3. 3/4 cup 1 cup sugar

  4. 3 T. cornstarch

  5. 1/4 t. salt

  6. 1 T. lemon juice

Instructions Jump to Ingredients ↑

  1. Drain pineapple. Reserve juice, measure and add enough additional pineapple juice to make 3/4 cup. Pour into medium pan along with sugar, cornstarch, salt, and lemon juice. Cook over low heat. Stir constantly until thickened. Then cook another 10 minutes. Spoon into glass bowl to cool. Fill the baked tart shell with drained pineapple chunks. Cover with the glaze. Refrigerate until ready to serve. Serves 10


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