½ cup plus 2 tablespoons granulated sugar, divided
2 large eggs, separated
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
⅛ teaspoon salt
1 tablespoon unsalted butter
¼ teaspoon cream of tartar
2 tablespoons castor sugar
Instructions
Preheat oven to 400°.
On a lightly floured surface, unroll both sheets of piecrust dough. Using a 2¾-inch round cutter, cut 18 rounds from dough. Transfer dough rounds to 18 (2½-inch) fluted tartlet pans, pressing into bottoms and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottoms of dough in each tartlet pan 2 times. Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
Bake until light golden brown, 7 to 9 minutes. Let cool completely on baking sheet.
Line another rimmed baking sheet with parchment paper.
Carefully remove shells from tartlet pans and transfer to prepared baking sheet.
Reduce oven temperature to 350°.
In a medium nonstick sauté pan, stir together pineapple, ½ cup sugar, egg yolks, cornstarch, lemon juice, and salt. Cook over medium heat, stirring until thickened. Add butter, stirring until melted and incorporated. Remove from heat, and let cool slightly. Spoon mixture into cooled tartlet shells.
In a small deep bowl, beat together egg whites and cream of tartar with a mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form. Transfer meringue to a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a rosette on tops of tartlets, covering pineapple mixture.
Bake until meringue is golden brown, 7 to 10 minutes. Let cool completely.
Place tartlets in a single layer in a covered container and refrigerate for several hours, or until chilled.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pineapple-tartlets/