Pineapple tarts

This book was in Ruby Borrowdale's own cookbook collection, 

now at the Queensland Library, Brisbane

Pineapple tarts

18 slices white bread; ½ cup sweetened condensed milk; ¼ cup chopped pecans; 1 cup pineapple filling – jam or crushed; whipped cream

Heat oven to moderately hot. Cut 18 rounds from the bread slices with a large cookie cutter. Place 6 of the rounds on a greased baking sheet and brush with condensed milk.

Cut centres from the remaining rounds with a smaller cookie cutter. Use rings of bread for sides of tarts.

Place a ring of bread on each base round of bread and brush with condensed milk. Top with a second ring and brush again with condensed milk. Sprinkle with pecans. 

Bake 10 minutes and cool. At serving spoon pineapple filling into tarts and garnish with cream. Serves 6.

(Leftover bread pieces may be used for bread pudding or breadcrumbs)

I used this delicious German jam that friends Catherine and Vic found 

at a grocer in Sydney, thank you!

It's also delicious on toast! Anne