PREP TIME                                     COOK TIME

30 minutes                                         25 minutes                             


55 minutes




  • 1¼ cups canned crushed pineapple, slightly drained
  • 1 tbsp honey
  • 1 tbsp cornstarch


  • ½ cup almonds
  • 6 tbsp Icing sugar
  • ½ cup whole-wheat pastry flour
  • ¼ cup all-purpose flour
  • ¼ cup unsalted cold butter
  • 3 tbsps Nuvo's expert blend olive oil
  • 2 tbsps unsweetened shredded coconut
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ½ tsp vanilla extract

Two 12-cup mini muffin pans and mini muffin paper cups


Put pineapple into a small saucepan with honey and cornstarch. Cook over medium heat, stirring frequently until thickened, about 3 minutes. Let cool.

Process almonds in a food processor until finely ground. Add sugar; pulse to combine. Add whole-wheat pastry flour and all-purpose flour; process to combine. Put butter through the feed tube, processing briefly after each addition. Add oil and process once or twice. Add coconut, cornstarch, salt and vanilla and process just until the mixture resembles crumbly, a fine meal, but will hold together if pressed. Reserve ½ cup of tart dough to use as the crumbled topping.

Preheat oven to 350°F. Line muffin pans with the paper cups. Drop a tablespoon of dough into each paper cup. Press the dough into the bottom and up the sides of the cup, making a well in the center. Spoon 1½ to 2 teaspoons of the pineapple filling into each crust and top each with some of the reserved crumbs. Bake until the topping is golden brown and the crust is cooked through (Move the pan to the bottom rack when the top begins to brown before the bottom crust is done), 20 to 25 minutes. Let cool in the pans.