Called “Nastar” in local language, pineapple tarts are basically a cookie with a pineapple filling, in a buttery and crumbly pastry. Regardless of what you call them, they are ABSOLUTELY delicious and the most AMAZING cookie ever!
Pineapple Pie: 20 oz Crushed Pineapple, ½ C sugar, 2 T cornstarch, ¼ t salt, 1 T butter, 1 T lemon juice, Pastry for 9-inch double-crust pie, Combine crushed pineapple, sugar, cornstarch & salt in saucepan. Cook, stirring, until thickened and clear. Stir in butter and lemon juice. Cool slightly. Pour filling into unbaked 9-inch pastry shell. Top with second crust and flute edges, cut slits in several places. Bake at 400⁰F., 25 to 30 minutes or until lightly golden brown