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Pineapple Jam Tarts

Pineapple Jam Tarts

        INGREDIENTS for Pineapple Jam :

  • 2 cups fresh pineapple, peeled, cored & shredded [or canned pineapples???]
  • 1 cups fine sugar
  • 2 inch cinnamon stick
  • 1 star anise
  • 2 cloves
  • 1 tbsp lime juice
  • 1 egg, beaten

        INGREDIENTS for Pastry :

  • 1 cup all-purpose flour
  • 1 cup self-rising flour
  • 2 tbsp cold water
  • 10 tbsp butter
  • 1 egg, beaten
  • salt

        To Prepare Pineapple Jam :

  • In a saucepan, add shredded pineapple, sugar, cinnamon stick, star anise, cloves and lime juice
  • Bring to a boil then reduce heat to a simmer, stirring frequently for about 30 mins, or until it thickens to a jam consistency
  • Remove from heat and allow to cool

        To Prepare Pastry :

  • In a large bowl sieve together all-purpose flour, self-rising flour and salt
  • Using your fingers, rub butter into the sifted flour until it resembles coarse crumbs
  • Make a well in the center of the dough mixture and add the beaten egg and water
  • Gently bind the ingredients together -do not knead too much
  • Shape dough into a ball, wrap in plastic and refrigerate for at least 4 hrs or overnight
  • On a lightly floured working surface, roll out the dough to a 1/4 inch thickness
  • Using a 2 inch fluted cutter, cut 24 rounds and place on a lightly greased baking sheet
  • Put a spoonful of pineapple jam in the center of each round. Pinch a neat frill around the edges. Cut 2 thin strips of pastry and cross over the jam
  • Brush the tops of the pastry with the beaten egg
  • In a preheated 400 F oven bake to a light golden brown, about 20 to 25 mins
  • Allow to cool on baking sheet for 5 mins before removing to a wire rack to cool completely
  • To retain freshness, store in an airtight container




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