Pineapple Tarts

Stewed pineapple in freshly baked tarts

Pineapple Tarts

Stewed pineapple in freshly baked tarts

By Molly Rajan

Published On: 29 Jan 2010

Rating: 3
2 Votes, 0 Reviews
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45 Minutes
Served : 10
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Step 1

Cut the butter into cubes. Sieve the flour, corn flour, salt and icing sugar into a mixing bowl.

Step 2

Rub in the butter cubes with your hands until its crumbly.

Step 3

Add egg yolk and milk and mix until it forms a dough.

Step 4

Roll pastry into 0.5 mm thickness and stamp out with a cutter.

Step 5

Press about 0.25 cm deep in the center of the tart.

Step 6

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.

Step 7

Bake in a lined baking tray for 15-20 minutes at 180C.

Step 8

Cool the tarts and store in a container.

Step 9

For making the jam:
1)Bring the grated pineapple, cinnamon sugar and lemon juice to a boil.

Step 10

Let it simmer for 30 minutes or until it thickens.

Step 11

Sieve in half a teaspoon of cornflour.
:- cook it until it is sticky in its texture.

Step 12

Let it cool down.
:-(best to refrigerate overnight).

Step 13

You can roll into small balls for the tarts.

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