PINEAPPLE TARTS

PINEAPPLE TARTS


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.

PINEAPPLE JAM

1 kg pineapple

250 gm castor sugar,or to taste

6 cloves

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.