Although these aren't exactly the type of pineapple tarts I'm more acquainted with, they hit the spot in satisfying my recent cravings for something sweet and sticky. My mom used to make these when we were younger - click here ; she would let me roll up the jam into little balls to fit the center of the tartlets. They were fun times. Dad would get me to roll up extra jam for his particular few 'special' dad sized tarts with extra filling!Anyway, my recipe here just started off with a 380gs can of pineapple crushed into a fine paste ( syrup removed) cooked on the stove with constant stirring together with 300gs of sugar, 2 cinnamon sticks and 1 star anise. Cook this to a sticky pulp; it thickens after you take it off the stove. For the tart bases, I stuck to my usual shortcrust pastry recipe. I probably should have gone with a good authentic pineapple tart recipe...but I guess I couldn't really be bothered, now with all my assignments due in the next couple of weeks. I'll probably be making many variations of sandwiches throughout the week. I can't think of anything else which I'd have time to make.....or...mayyybee...*goes into deep thought*...I'll be posting lots on making quick meals the couple of blog entries to come. Tata.
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2 comments:
My family has a famous pineapple tartlet recipe but it is a closely held secret by a few members. I'm going to try and replicate it with memory taste buds and will call it my own by putting this twist to it, adding grand marnier and vanilla beans to it. Also before taking the filling off the stove, squeeze of lemon to brighten the taste. The grand marnier will add a deeper taste behind the scenes and (keep people guessing what that something in there is)to the pineapple filling. I use a good pie crust recipe for the tartlet pastry that is part veg. shortening-Crisco(very bad trans fat shortening) and butter. I've always have good pie crusts with this combo-out of Betty Crocker's recipe book. I live in Minnesota, US.Moved here from Malaysa about 25 yrs ago. I'm just now renewing familiar recipes from my childhood because of the holiday season.
hi, thank you for sharing your recipe, I am keen to find out what is the recipe for the dough as the link has expired. Thank you.
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