Eggless Pineappple Tarts Recipe

Pineapple fillings(to be made one day earlier)

2 pineapples

200g castor sugar

2cm piece cinnamon stick

2 segments of one star anise

2 cloves

1 tbsp lemon or lime juice

Pastry dough

170g  plain flour

1 tbsp corn flour

20g milk powder

1/2  tsp icing sugar

200g butter,cubed

ice-cold water

1/2 tsp vanilla essence

To make the jam, grate pineapple coarsely and mix it with rest of the ingredients in a heavy based saucepan and cook over a moderate heat, stirring occasionally until mixture dry. Set aside to cool.

Pastry dough

  1. Put shifted flour,salt and sugar in a mixing bowl. rub in butter until mixture resembles breadcrumbs. Add ice cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in fridge for 30 mins.
  2. Roll pastry out to 0.5cm thickness and cut out rounds with a tart cutter. Fill each piece with pineapple jam filling. Pinch a small frill around the edging. Cut thin strips of pastry to form a lattice on top of each tart.
  3. Place tarts on a greased baking tray and bake in preheated oven at 180C for 15 mins. Reduce temperature to 170C and continue to bake for another 10 mins.

  

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