2 (13 1/2 oz.) cans pineapple tidbits
Water
3/4 c. brown sugar (packed)
2 1/2 tbsp. cornstarch
1/8 tsp. salt
2 tbsp. butter
8 unbaked 3 inch tart shells
Streusel Topping

Measure syrup from pineapple and add enough water to measure 1 1/3 cups liquid. Combine with brown sugar, cornstarch and salt. Cook, stirring now and then, until thickened and clear. Blend in butter and pineapple; cool slightly. Spoon generously into unbaked tart shells. Sprinkle Streusel Topping around edge of tarts. Bake in hot oven (425 degrees F) below oven center 20 minutes or until pastry is crisp and lightly browned. Makes 8 tarts.

STREUSEL TOPPING:

Mix to coarse crumbs with spoon or fingers 2 tablespoons brown sugar (packed), 1 tablespoon flour, 1/4 teaspoon cinnamon, 2 teaspoons butter and 2 tablespoons finely chopped pecans.