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Recipe(tried): Pineapple Tarts

Desserts - Pies and Tarts
Pineapple Tarts

Make about 60 to 70 tarts.

1 lb Plain flour
10 ozs Cold butter, diced
3 egg yolks
1 tsp. salt
70 pcs small paper cup

Method to prepare:

1. Place flour, salt and butter in the mixing bowl, mix them well.
2. Make a well in the centre, use your fingers to mix the dough until soft forms. Do not knead too much.
3. Turn it out onto a lightly floured surface and roll from the centre outwards. Roll until 1/2 cm thick.
4. Cut rolled dough into rounds. (Use round zigzag cutter) Place the dough into the squre bake tin with 9 holes or 12 holes. Spoon a little pineapple filling in centre, then place two 3 cm x 1/2 cm long zigzag dough a cross the top. Brush the tarts with some egg.
5. Preheat oven for 180'c. Bake the tarts for 15 minutes or until gold brwon.Pineapple filling

2 cups fresh pineapple
1 1/2 cup castor sugar
4 whole cloves

Method to prepare:

1. Cut the skin off, then cut into pieces. Use blender to juice them all until smooth paste.
2. Drain, then place the paste, sugar and cloves into the soucepan and stir over low heat until light golden brown. Set a side to let it cool. You may keep the pineapple filling into an air-tighted container and keep in the refrigerator for months.
MsgID: 036925
Shared by: Lynn Tan from Malaysia
Board: International Recipes at Recipelink.com
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