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Stewed pineapple in freshly baked tarts
Published On: 29 Jan 2010
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
Bengali: Laban / Noone
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
hindi: Cheeni / Shakkar
Cut the butter into cubes. Sieve the flour, corn flour, salt and icing sugar into a mixing bowl.
Rub in the butter cubes with your hands until its crumbly.
Add egg yolk and milk and mix until it forms a dough.
Roll pastry into 0.5 mm thickness and stamp out with a cutter.
Press about 0.25 cm deep in the center of the tart.
Add one teaspoon of jam filling (rolled into small ball).:-There are a few pineapple tart patterns - the flowery, rolls or shortcake types - its up to you.
Bake in a lined baking tray for 15-20 minutes at 180C.
Cool the tarts and store in a container.
For making the jam:1)Bring the grated pineapple, cinnamon sugar and lemon juice to a boil.
Let it simmer for 30 minutes or until it thickens.
Sieve in half a teaspoon of cornflour. :- cook it until it is sticky in its texture.
Let it cool down. :-(best to refrigerate overnight).
You can roll into small balls for the tarts.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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