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Pineapple Tarts Recipe




INGREDIENTS:

For the pineapple jam filling:
  • 2 cans (20 oz.) of sliced pineapples
  • 3/4 cup sugar
  • 1 teaspoon cornstarch mixed with 1 teaspoon water
For the pastry:
  • 2-1/2 cups of all purpose flour
  • 2 sticks of butter, softened
  • 1/4 teaspoon salt
  • 3 egg yolks, beaten
  • 4 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1 egg, beaten (for the egg wash)
Pineapple Tarts Recipe


INSTRUCTIONS:

  1. Drain the pineapple slices and squeeze out as much juice from them as possible. Place the slices in a food processor and puree until fine.
  2. Transfer the pineapple puree to a pot and add the sugar. Bring the mixture to a boil and cook until the liquid has mostly evaporated. Add the cornstarch to further thicken.
  3. The end result should be a thick and sticky pineapple jam. Set aside or place in refrigerator to allow to cool.
  4. Pre-heat the oven to 350 degrees F. Sift all the dry ingredients together into a large mixing bowl. Add the beaten egg yolks and softened butter and using clean hands, mix well with the dry ingredients until you get a wet dough that comes together easily. Turn the dough out onto a lightly floured surface and knead a couple of times. Roll it into a sheet about 1/4 inch thick.
  5. Using a round cookie cutter about 2-1/2 inches in size, cut out as many circles as you can. Bring the leftover dough pieces together into a ball and re-roll into another sheet and continue cutting out circles. Repeat until all the dough is used up. Using the top of a plastic bottle cap, create a smaller circular indentation in the dough by gently applying pressure and twisting it back and forth.
  6. Roll the pineapple mixture into 1-inch balls then nestle them into the inner indentation. Decorate the sides using a fork then brush lightly with the egg wash. Bake for about 25 minutes until the dough is golden brown. Serve warm!

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Pineapple Tarts Recipe Pineapple Tarts Recipe Reviewed by kuji hara on 8:06 PM Rating: 5

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