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Pineapple tarts

Ingredients Pineapple jam 1 kg pineapple 200g castor sugar 4cloves 1tsp lemon or lemon skin Pastry 500g all-purpose flour 300g margarine 2 eggs 2 tbs cold water A pinch of salt 1 teaspoon essence vanilla 1 tablespoon milk powder Directions

1. Slice skin of pineapples

2. Grate pineapple. Chop until fine. Using a muslin cloth, squeeze out the juice until partially dry.

Cook in aluminium pot over medium heat Lower to low heat and stir frequently

Pastry Directions

1. In a large bowl or container, combine all purpose flour, pinch of salt and margarine. Slowly add cold water and using the rub-in method, work the dough until it resembles bread crumbs.

2. Make well in centre of mixture Pour two eggs in well Knead lightly

3. Wrap in plastic Refrigerate for two to three hours

4. Roll out the dough to inch thickness

5.Cut dough using pineapple tart mould

6.Put pineapple jam in centre

7.Decorate with criss-cross strips

8.Brush top of pastry with beaten egg

9. Preheat oven to 180 C/ 350 F. Bake for 20 to 25 minutes in preheated oven

1. Fluted pastry cutter 2. Pastry brush 3. Pineapple tart mould