Pineapple Tarts

by MollyRajan
Stewed pineapple in freshly baked tarts
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Votes: 1
Rating: 4
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Cuisine Chinese
Prep Time 45 minutes
Servings
people
Ingredients
For the Jam:
  • Fresh Pineapple(grated, drain the juices /water) - 250 gm
  • Sugar(this is according to your desired sweetness) - 150 gm
  • Lemon juice - 1 tbsp
  • Cinnamon(for Nyonya style/flavour, Karuvapatta) - 1 no
Cuisine Chinese
Prep Time 45 minutes
Servings
people
Ingredients
For the Jam:
  • Fresh Pineapple(grated, drain the juices /water) - 250 gm
  • Sugar(this is according to your desired sweetness) - 150 gm
  • Lemon juice - 1 tbsp
  • Cinnamon(for Nyonya style/flavour, Karuvapatta) - 1 no
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cut the butter into cubes. Sieve the flour, corn flour, salt and icing sugar into a mixing bowl.
  2. Rub in the butter cubes with your hands until its crumbly.
  3. Add egg yolk and milk and mix until it forms a dough.
  4. Roll pastry into 0.5 mm thickness and stamp out with a cutter.
  5. Press about 0.25 cm deep in the center of the tart.
  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.
  7. Bake in a lined baking tray for 15-20 minutes at 180C.
  8. Cool the tarts and store in a container.
  9. For making the jam: 1)Bring the grated pineapple, cinnamon sugar and lemon juice to a boil.
  10. Let it simmer for 30 minutes or until it thickens.
  11. Sieve in half a teaspoon of cornflour. :- cook it until it is sticky in its texture.
  12. Let it cool down. :-(best to refrigerate overnight).
  13. You can roll into small balls for the tarts.
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