Pineapple tarts

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor

 

Pineapple and Cream Cheese Tarts:

 

50g packaged cream cheese; 2 tspn lemon juice; ½ cup drained crushed pineapple; 1 dozen baked tartlet cases

Beat cream cheese until smooth, beat in lemon juice and pineapple. Spoon mixture into pastry cases, level tops. Spoon slightly cooled glaze over, refrigerate before serving.

 

Glaze:

1 tspn arrowroot; ½ cup pineapple syrup; few drops yellow food colouring

 

Blend arrowroot with pineapple juice in a saucepan, stir until mixture boils and thickens. Colour as desired.

 

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Pineapple Filling for Shortbread Tarts

1 tin crushed pineapple; 50g butter; 2 tblspn sugar; 1 tblspn custard powder

Melt butter, add custard powder and sugar, then pineapple. Just bring to boil.

 

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http://www.theguardian.com/world/2015/nov/17/world-leaders-to-don-pineapple-shirts-for-philippines-apec-summit