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

Pineapple lolly tarts, soooo sweet

https://www.taste.com.au/recipes/patty-pan-pineapple-lump-pies-recipe/d44q7nd0

Patty pan Pineapple Lump pies

18 Arnott’s Choc Ripple biscuits; 85g pkt pineapple jelly crystals; Yellow liquid food colouring, to tint (optional); 125ml (1/2 cup) boiling water; 250g cream cheese, at room temperature, chopped; 9 Pascall Pineapple Lumps, halved crossways

Step 1

Preheat oven to 180C/160C fan forced. Place a biscuit into each hole of a 12-hole round-bottomed patty pan tray (see notes). Bake for 2 minutes or until softened slightly. Use the back of a spoon to carefully press the biscuits into holes to form shallow cups. Set aside in tray to cool slightly before transferring to a wire rack. Repeat with remaining biscuits.

Step 2

Place the jelly crystals into a heatproof bowl and top with the boiling water. Stir until dissolved then set aside to cool until just warm.

Step 3

Use electric beaters to beat the cream cheese in a bowl until smooth. Gradually add the jelly mixture, beating constantly, until combined. Add food colouring to tint yellow, if using. Place in the fridge for 15 minutes. Stir then return to the fridge for a further 15 minutes before stirring again. (The mixture should be thickened to a mousse-like consistency).

Step 4

Spoon mixture into biscuit cups. Top each pie with half a Pineapple Lump. Place in the fridge for 1 hour or until set.

Now these were over the top sweet, sickly sweet, but if that's what you like . . . The choc ripple biscuits as a cup/base is a great idea, but maybe with different filling like whiped cream and a strawberry or raspberry, Anne

More Pineapple and Custard Tarts

Adapted from https://www.bestrecipes.com.au/recipes/pineapple-custard-tart/6fu7qzor

Pineapple and Custard Tarts

Ingredients

880 g (crushed) canned pineapple reserve liquid; 2 tbs custard powder; 1 tbs sugar; pastry cases

Method

Strain pineapple and reserve juice.

Mix custard powder, sugar and juice together and cook over low heat until mixture thickens.

Add pineapple and combine well.

Pour into pastry cases and refrigerate to set.

Pineapple and Lilly Pillies

Our friends Phyl and Greg shared their bumper crop of lilly pillies with us this spring. So we experimented ... all delicious!

                                        

Pineapple and lilly pilly jam

3 cups pipped lilly pillies; 1 cup finely diced fresh pineapple; 4 cups sugar; ½ cup water

Put a saucer and teaspoon into the freezer.

Dampen the sugar in the water. Add the lily pillies and diced pineapple. Simmer for 30 minutes, to soften the fruit and release the pectin which helps the jam to set.

Test the jam by putting a teaspoonful onto the cold saucer. If it gels the jam is ready.

Pour into sterilised jars.

Pineapple and lilly pilly jam tarts with custard topping

Lilly pilly cordial

Lilly pilly relish

And Les created one of his fast becoming famous ice cream treats by dehydrating some lilly pillies, soaking them in rum, then setting them in a custard ice cream. Teamed with a lemon sorbet they were amazing!! Anne

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.

Pineapple flans

Radiation Cookery Book, a selection of proved recipes for use with the Regulo New World Gas Cookers, 1955 (First edition 1927) London

Pineapple flans

Ingredients: small individual flan/tart cases; fresh or canned pineapple pieces or crushed; whites of 2 eggs; 4 ozs (100g) castor sugar; vanilla or almond essence

Method: Place a small amount of drained pineapple into each pasrty case, whip the whites of eggs until very stiff, gold in the castor sugar and flavouring. Put a spoonful of the meringue on top of the pineapple, and place for 10 minutes on bottomplate of oven, to set and brown the meringue. Serve hot or cold.

I used gluten-free tart cases from the local supermarket and filled some of them with finely chopped fresh pineapple

      and some with pineapple and orange marmalade before topping with meringue, Anne

Pino - Tourism Due

Are those pineapples that Julie P spotted in a window display in Milan?

Are those pineapples the heels of some pretty fancy sandals? Inspired!!!

 

Oh those Italian designers! Pineapple PJs and leather keyrings too!

Julia D found this Campbell Italian linen blazer (in Ratti fabric from Lake Como) while travelling the world wide web. I seriously hope she bought herself one!

Jane didn't have to travel very far from home to find this tart in a bakery in Newcastle. I won't say what she said about it . . . other than she didn't like it . . .

Pineapple Princess, Ann R, found this café in Bermagui on the south coast NSW

and on another overseas adventure Julie P found this room in Hawaii !!!

plus these pineapple treats

Pauline also visited Hawaii this year, accompanying a friend to the Waikiki Ukulele Festival.

This delicious pineapple and chocolate combo was made by Mamoru and Aiko Takitani's company which donates a portion of the proceeds towards student scholarships.

Pauline also visited the Dole Pineapple Plantation, and brought back some souvenirs!

Pauline also saw a volcano, I'm very jealous! Anne

My cousin, Julianne, enjoyed this eggplant parmigiana (with pineapple)

on a recent trip to Darwin.

Way back in the 1990s my mother-in-law took this photo of a market in Borneo

and, Les carved this monolithic head which is a bit like something you might see if you travelled to Easter Island!

Thanks everyone! Anne