Home made pineapple tarts
My first attempt
not too bad huh?
PINEAPPLE TARTS (PASTRY)
500g butter or margarine
810g plain flour sieved 2 times
1 tsp vanilla essence
3 eggs big
¾ tsp salt
1 yolk for glazing
Beat butter until white, add eggs and vanilla add flour. use your electric mixer slow function until it’s sticky. Roll out into a dough keep in fridge until ready to use .Bake at 160 c for 20 min.
Jam
2 pineapples
250 grammes granulated sugar
5 cloves
a dash of cinnamon powder
1 tablespoon lemon juice
Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain 1½ cup of juice.
Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.
TIPS
– must refridgerate the dough at least 1 hr before using.
–Also, take a bit out at a time to roll. Leave the rest in the fridge, while u make the tarts.
–Easier to roll the pastry in between 2 big plastic sheets/plastic bags. Not so sticky, and no need to use flour on the table (if not too dry)
–For the open tarts: Just cut a smaller size, then brush with egg yolk, then place spoonful of jam.
–For the rolls: Cut a bigger circle, then put the jam in the middle and roll. Then put the egg wash over.








