Pineapple Cream Tarts

Good Housekeeping Cookery compendium, compiled by the Good Housekeeping Institute, London, first published 1952, this reprint 1964.

Pastry Cakes: Pineapple Cream Tarts

Shortcrust pastry; 3 tbsp cream; 1 tbsp chopped pineapple; 2 tsps chopped glacé cherries; glacé icing made with icing sugar and pineapple juice; yellow colouring

Line some patty tins with the thinly rolled pastry and bake blind. Whip the cream, stir in the well-drained pineapple and glacé cherries, and put a little of the mixture into the cold cooked pastry cases, smoothing the surface evenly. Mix a little sieved icing sugar with the pineapple juice and a drop of yellow colouring, and spread this icing carefully over filling, covering it completely.

Glacé icing: 8oz sieved icing sugar; 3 tblspn pineapple juice; a few drops of colouring.

Put the sieved icing sugar, the pineapple juice and the colouring in a saucepan, and heat gently. Mix well until the icing is glossy and thick enough to coat the back of a spoon.