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Hi how is everyone doing does any one have a good recipe for pineapple tarts? I would realy love to make some. Thank you [img]/forums/images/graemlins/confused.gif[/img]
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Re: pineapple tarts
jenjen, I couldn't find an exact recipe for pineapple tarts, but I'll give you the recipe for the pastry and a filling for pineapple pie that you can use with your tarts, I'm almost sure the same filling can be used with the tarts.
Pineapple filling (from the Jamaican Cooking cookbook)
Ingredients:
1 pineapple (if you're going to use pinapple from the can, then use the equivilent of 1 fresh pinapple, not sure how much that is but probably about 1 1/2 to 2 cups pinapple? Drain juice from can first, then use a bit less sugar since canned is sweetened a lot already. There's no directions for canned in the cook book)
1/2 cup sugar
1/2 tsp. ground ginger
1 tbsp. lime juice
1 tbsp. dark rum
1/2 tsp salt
1/4 cup all purpose flour
1/4 cup water
2 tbsp. butter
(for a variation, you can also use 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg to the pineapple and other ingredients)
Method:
Core the pinapple by slicing the peeled fruit into quarters lengthwise, slice core off each piece.
Chop pineapple into appr. 1/4 inch pieces. In a medium size sauce pan, combine pinapple with the sugar, ginger, lime juice, rum, salt, flour and water. Cook over medium heat until thickened, about 5 minutes. Remove from heat and add the butter. Let sit until cooled completely.
Tart Pastry (from Real Taste of Jamaica cookbook)
2 cups sifted flour
1/2 tsp. salt
1 cup vegetable shortening
2-4 tbs. iced water
Method
To make the pastry
Combine flour and salt with shortening and cut in with pastry blender till flakey. Add ice water to bind together, form into a ball, wrap and refrigerate.
Roll out dough on lightly floured board about 1/8 inch thickness.
Cut 4" rounds or larger.
Spoon cooled filling in the centre of each round, fold over and seal with crimper or prongs of fork.
Place tarts on baking sheet. Brush tops with a little milk and prick top with fork.
Pre heat oven to 450. Bake at 450 degrees for 10 minutes, then reduce heat to 350 and bake for a further 25-30 minutes. Pastry should be delicately brown.
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