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Thursday, 18 October 2012

Pineapple Butter Tarts

Three mothers and their daughters for Sunday lunch at June’s home. I grabbed the opportunity to take along something . . . with pineapple!

For these tarts I used frozen pastry sheets but in the future would use pre-made pastry shells. I was far more generous than Ruby with the strawberry jam! Using 1 tspn in each shell, Anne.
Pineapple Butter Tarts.
440g can Golden Circle Crushed Pineapple, 2 rounded tblspns butter, 2 tblspns lemon juice, 1 egg, 1 cup plain cake crumbs, 2 tblspns jam, rich, short pastry for tart shells.
Line deep patty pans with thinly rolled pastry and place about ¼ tsp jam in each. Drain syrup off pineapple. Beat the egg and stir it into the softened butter together with lemon juice, cake crumbs and drained pineapple. Place a spoonful of this mixture on top of the jam in each tart. Top filling with pastry twists and bake in a moderately-hot oven (220°C) about 20 minutes, or until pastry is crisp and filling set. Serve plain, or topped with whipped cream.

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