Ingredients
425-450g crushed pineapple (or blitz chunks or slices in a food processor) available in tins OR
1 medium ripe fresh pineapple (cut up and blitz in a food processor)
3-4 heaped tbsp sugar
1 stick cinnamon
424g plain flour
340g butter or baking margarine
pinch of salt
2 egg yolks
2 egg whites (beaten)
water
Cooking Method
Step 1
Pineapple Jam: Place the pineapple, sugar and cinnamon stick in a stainless steel pan and bring to the boil.
Step 2
Lower heat and simmer slowly until all the liquid has evaporated and the jam is tacky. Keep stiring to prevent burning, allow to cool.
Step 3
Lower heat and simmer slowly until all the liquid has evaporated and the jam is tacky. Keep stiring to prevent burning, allow to cool.
Step 4
Pastry: Sift flour with salt and rub in the fat. Beat up egg yolks with 2 Tbsp cold water and slowly add to flour whilst stirring the mixture with a metal spoon or table knife.
Step 5
The mixture should bind and you may need to add a little more cold water. Once the mixture sticks together it is ready for use, do not over handle and allow to rest for 20 minutes.
Step 6
Roll out pastry on a floured board to 1/2cm thickness. Cut out discs (approx 3cm in diameter) with a small pastry cutter. Place a nugget of pineapple jam in the centre of the pastry, I prefer to use my fingers as it is easier than using a teaspoon.
Step 7
Place tarts on a baking tray and brush with beaten egg white. Bake in a medium hot oven for approximately 10 minutes or until done.
Step 8
Allow to cool and keep in an airtight tin or jar.
