Pineapple Tarts Recipe
- Ready In:
- 4hrs
- Ingredients:
- 8
- Yields:
-
60 tarts
- Serves:
- 12
ingredients
-
Filling
- 3 baby pineapples
- 200 g fine sugar (add more if desired)
-
Pastry
- 380 g plain flour, plus extra for dusting
- 60 g icing sugar
- 300 g cold unsalted butter, cut into cubes
- 1 teaspoon vanilla essence
- 1⁄4 teaspoon yellow food coloring (optional)
- 1 egg yolk, to use as glaze
directions
- To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.
- To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up.
- Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.
- Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.
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RECIPE SUBMITTED BY
I love to bake and am the author of two successful cookbooks - 'Delicious Asian Sweet Treats' and 'Delicious Asian Baked Treats'. I am presently working on my third cookbook (also on Asian cuisine). The recipes that I share here are my favourites!