Pineapple Tarts Recipe

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

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.