Pineapple Tarts8 Reviews
- Prep: 45 min
- Cook: 30 min
- Ready In: 1 hr 15 min
“Delightful little tarts with pineapple filling and a cross on the top.” - by Diana
Original recipe yields 24 - 2 inch tarts
- In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
- In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
- Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
- Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Amount Per Serving (24 total)
- 142 cal
- 5.3 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"This was my third time trying out the recipe, I must said that the effort put-in in making the jam was really worth it, and the pastry was really light yet doesn't crumble. I have since modified the r..." See moreecipe slightly by adding an extra egg yolk for a richer color and 25g of icing sugar to the pastry and have used rock sugar instead for the jam for a shiny finishing and taste. On the whole, this is really a fantastic recipe - all my friends and family really love these melt in mouth little tarts which I made during the Chinese Lunar New Year. Thanks Diana!"
"love the pastry recipe, it's crumbly and very delicious. the pineapple jam itself was also very easy to make, although i must point out that it's critical to drain excess liquid from the pureed pineap..." See moreple first, otherwise you'll be stirring for a very long time!"
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