2 (13 1/4 oz.) cans pineapple tidbits, drained and juice reserved
3/4 c. firmly packed brown sugar
2 1/2 tbsp. cornstarch
1/8 tsp. salt
2 tsp. butter
8 unbaked 3 inch tart shells
Streusel topping

Measure pineapple juice; add enough water to make 1 1/3 cups liquid. Combine liquid, brown sugar, cornstarch and salt in saucepan. Cook, stirring occasionally until thickened and clear. Blend in butter and pineapple; cool slightly. Spoon generously into tart shells; sprinkle with Streusel topping. Bake in 425 degree oven for 20 minutes or until crisp and lightly browned.

STREUSEL TOPPING:

2 tbsp. brown sugar
1 tbsp. flour
1/4 tsp. cinnamon
2 tsp. butter
2 tbsp. finely chopped pecans, walnuts or other nuts

Combine all ingredients; mix with spoon or fingers.