Pineapple Open-Faced Tarts - cooking recipe

Ingredients

1 #2 can crushed pineapple
1/2 cup brown sugar
2 Tbsp. cornstarch
1/4 tsp. salt
2 Tbsp. butter
6 baked tart shells
1/2 pint heavy cream, whipped

Preparation

Mix sugar, cornstarch and salt.
Drain pineapple thoroughly and to the syrup add sugar and cornstarch mixture. Cook over low heat until thickened and clear, about 5 to 8 minutes.
Add butter and drained pineapple and stir until blended. Cool. Spoon into the 6 baked tart shells. Top with whipped cream and garnish with cherries.