Delicious little pineapple filled pies with a cross on top.
Pineapple Tarts

Delicious little tarts with Pineapple filling and a cross on top.

  • Prep:   45 mins
  • Cook:   30 mins
  • Total:   1 hr 15 mins
  • Servings:   24
  • Yield:   24 2-inch tarts

Ingredients :

  • 1 cup all-purpose flour
  • 1 cup self-rising flour
  • 10 tablespoons butter
  • 1 egg, beaten
  • 2 tablespoons cold water
  • 1 pinch salt
  • 2 cups fresh Pineapple - peeled, cored and shredded
  • 1 ½ cups white Sugar
  • 4 whole cloves
  • 1 egg, beaten


Directions :

  • Delicious little pineapple-filled pies with a cross on top.
  • In a large bowl, combine all-purpose flour, self-rising flour and salt. Stir in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten Egg and water. Bind ingredients together gently. Do not over knead. Shape dough into a ball, wrap in plastic wrap and refrigerate for 4 hours or overnight.
  • In a saucepan over medium heat, combine Pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes or until mixture thickens. Remove from heat and let cool.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut 24 rounds with a 2-inch fluted Cookie cutter. Place on Cookie sheet. Spoon a spoonful of Pineapple jam into the center of each piece. Decorate with crisscrossed strips of dough over jam, extending slightly beyond dough shell.
  • Cut 24 more 2-inch rounds, then using a smaller Cookie cutter, cut out the centers, creating a ring shape. Moisten the edges of each dough and place the rings on top of each roll. Brush the top of the dough with the beaten egg.
  • Bake for 20-25 minutes in the preheated oven. Let cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.


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