500 gm plain flour,sifted
375 gm butter
4 egg yolks,grade A eggs
A pinch of salt
1 tbsp vanilla essence
Pineapple tarts cutter
2 Plastic sheets
1. In a large mixing bowl beat butter,vanilla and egg York until well mix.
2. Add flour little by little and form a firm dough.
3. Roll out a smaller portion of the dough between two plastic sheets to about 5-7mm thick. Cut out the dough with the tarts mould and transfer to baking tray. Place pineapple jam on the tarts.
4. Bake in a preheated oven at 170c for 15 mins or until done.
1 kg pineapple
250 gm castor sugar,or to taste
1/8 tsp salt
Peel pineapple,remove eyes and grate flesh finely. Place grated pineapple,sugar,cloves and salt in a heavy-based pan. Cook over low heat for an hour,stirring occasionally to prevent burning. Cook until jam is sticky and light golden yellow in colour. Cool jam before using.
Note: You may need more flour when making the dough. You can use any kind of pineapple mould you like. Now days you can buy ready made pineapple jam in supermarkets.