Pineapple Tarts Recipe

Check out these simple and delicious recipes that you can use with UMF flour.

Ingredients: Pastry 240g Cap Kompang 120g butter (salted) 30g castor sugar 2 egg yolks 20ml chilled water ¼ tsp vanilla essence Pineapple filling 2 pineapples 120g castor sugar 2 cloves

Method:

Pineapple filling:

1. Grate pineapples and drain juice.
2. Add sugar and cloves to the grated pineapple and cook over medium heat, stirring until brown (1 to 1½ hrs).
   
3. Leave to cool.
   

Tart’s crust:

1. Preheat oven to 180°C.
   
2. Cut butter into small pieces. Rub into sifted Cap Kompang until crumby.
   
3. Mix vanilla essence, water, egg yolk and sugar together.
   
4. Slowly add the batter into the Cap Kompang mixture until a semi-stiff dough is formed.
   
5. Roll out to 5mm thickness.
   
6. Cut dough with pastry cutter. Place filling in the center and brush the surface of the tarts with remaining egg yolks.
   
7. Place tarts on baking tray and bake in the preheated oven for 12-15 minutes until tart’s crust is light golden.
   
8. Allow to cool on the baking tray for 5 minutes before removing