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Pineaple Tarts



Pineapple Jam
2 medium pineapples, peeled and quartered, and centre hard stem discarded
180g caster sugar
1 tsp lemon juice
1/2 tsp ground cinnamon
2 pandan leaves, tried into a knot


200g butter
25g icing sugar
2 egg yolks
1/2 tsp salt
350g plain flour


Pineapple Jam

Use a fine grater to grate pineapple

Place grated pineapple on a muslin cloth and squeeze out as much of the juice as possible.

Place pineapple pulp and the remaining ingredients into a non-stick pan and cook over gentle heat, stirring occasionally until the pineapple jam becomes thick and golden. Discard pandan leaves.

Leave to cool thoroghly before rolling the jam into small balls of about 1cm in diameter.

The Pastry

Using a wooden spoon, cream butter, sugar, egg yolks and salt until creamy.

Fold in shifted flour and mix well to combine. The dough will be sticky and slighly 'wet' to the touch. Refrigerate for 1/2 hour.

Preheat oven to 180?#0189;C. Line 2 - 3 baking trays with greased baking paper.

Roll out pastry to about 0.75cm thick.

Make tart shapes with pineapple tart cutter.

Arrange on a lined baking tray.

Place prepared balls of pinapple jam in the hollow of the cut pastries.

Bake for 20 - 25 min

Cool tart thoroughly on a wire rack before storing.

- Monica Abdul , Singapore

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