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My review
Pineapple Tarts
Diana
"Delightful little tarts with pineapple filling and a cross on the top."
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Ingredients
1 h 15 m servings 142Original recipe yields 24 servings (24 2-inch tarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 914 Ratings
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Most helpful positive review
1/19/2004
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...
Most helpful critical review
1/15/2013
i did try how to make it,,but how come my pastry is turn out verry dry?? am i puting the ingrediants wrongly?? wich is i am using a measuring cup for the flour 1 cup off plain flour equal 250 gr...
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1/19/2004
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...
7/8/2008
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 ...
10/5/2011
Made with all purpose flour and 1 and 1/2 teaspoons of baking powder instead of self-rising flour. Wonderful! Not too sweet either. Thanks for posting Diana!
2/24/2011
So much easier than I thought it was going to be! Changes: I pureed fresh pineapple chunks in a food processor (No draining), then simply let it simmer with the sugar and cloves while I made the...
1/15/2013
i did try how to make it,,but how come my pastry is turn out verry dry?? am i puting the ingrediants wrongly?? wich is i am using a measuring cup for the flour 1 cup off plain flour equal 250 gr...
2/27/2011
Made this twice and will make again. These are my absolute favorite and a festive staple for my family in Singapore during the Chinese New Year holidays. I added an extra yolk to the dough and...
6/27/2012
This was a really good tart! I cheated and used premixed just-add-water pie crust, as well as canned pineapple but it was still phenomenal.
12/28/2012
Typo error in my earlier review. My apologies for that. I used plain flour only and added a little more butter.
5/18/2015
Making the Pineapple Filling (minus the Whole Cloves), Jam, was very tasty and easy. I used my Immersion Blender to puree everything into nice smooth, and small, pieces. There is plenty left o...