Pineapple Tarts
Stewed pineapple in freshly baked tarts
Ingredients
- 150 gm All purpose flour Maida
- 1/4 tsp Salt
- 2 tbsp Corn flour
- 100 gm Butter
- 1 1/2 tbsp Icing sugar
- 1 tbsp Milk
- 1 no Egg yolk
Instructions
- Rub in the butter cubes with your hands until its crumbly.
- 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.
- 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.
Tried this recipe?Let us know how it was!
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