Such a simple little recipe that is full of flavour!
Category:
Afternoon Tea, Baking, Dessert, Finger Food, Supper
Style:
Australian
Keyword:
Gluten Free Option, Pineapple, Pineapple Tarts, Sweet Tarts
Quantity: 24 tarts (depending on the size of your tins)
Author: sbaskitchen
Mum's Pastry
-
125
g
4oz butter
-
125
g
4 oz sugar
-
125
g
4 oz plain flour
-
125
g
4 oz self raising flour
-
1
egg
Gluten Free Option
-
500
g
Gluten Free Sweet Shortcrust Pastry
(see notes below for link to my recipe)
Pineapple Filling
-
450
g
16 oz can of Golden Circle Crushed Pineapple in Syrup
-
2
tbsp
8 tsp cornflour
-
1/4
cup
water
-
1
tbsp
4 tsp butter
-
2
egg yolks
Mum's Pastry
-
Rub butter into flour, add sugar and then mix in the egg to form a dough.
-
Roll out the pastry and cut individual rounds of pastry, large enough to line then individual tart tins.
-
Line each tine with pastry and then place in the refrigerator for 30 minutes.
-
Preheat oven to 170˚C Fan.
-
Place a small piece of baking paper in each case and add a single layer of pastry weights/beans, or alternatively you can use rice or dried beans.
-
Bake tart cases for 10 minutes, and then remove the paper and weights. Return the pastry cases to the oven and continue to cook for 5-10 minutes, until golden.
-
Remove from the oven and allow to cool for 10 minutes in the tins, and then remove the pastry cases from the tins and place on a wire rack.
-
Just before serving, fill with the pineapple filling, and garnish (see suggestions below)
Pineapple Filling
-
Pour the pineapple into a small saucepan, and bring to boil over medium heat.
-
Combine the cornflour and water together, to make a smooth, thin paste.
-
Stir the cornflour paste into the boiling pineapple, and continue to stir until the mixture thickens. Continue to cook for 1 minute.
-
Remove the pan from the heat and stir in the butter, then quickly stir in the egg yolks. Set aside to cool
- For Sweet Shortcrust Gluten Free Pastry
- Once the tart cases are baked, I like to reduce the heat of the oven to 50˚C Fan, leaving the cases in the oven, this helps to produce a crisp dry short pastry.
- You can make the pastry shells and filling in advance, and assemble just before serving.
- Store the pastry cases in an airtight container (I keep mine in the fridge.
- Store the filling in a jar or covered basin in the refrigerator.
- Pastry cases can be frozen.
- Suggested garnishes
- a small of whipped cream as is, or with any of the following
- a drizzle of passionfruit
- a thin sliver of kiwifruit
- a thin sliver of mango
- a thin sliver of pineapple
- a little toasted coconut
- any combination of the above
- Would work just as well as a single large tart.
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Yum
When we were growing up casseroles equalled comfort food. They were prepared for a family meal, a variety of different casseroles were cooked to feed a house full of guests, and they were central to cool weather fundraisers for the community.
Casserole luncheons brought the community together, with each family preparing a casserole to be placed on cloth covered trestle tables that had been set up for the occasion in the local hall. There would be a small admission fee, raffles, maybe a cake stall, and all funds raised would be directed to a local community project, or to a cause that was close to the heart of the community.
While the casseroles back then were cooked in beautiful ovenproof dishes, dishes that could be taken straight from the oven to the table, I feel that they have somehow fallen out of fashion… I suppose now, you could liken them to the modern day slow cooker dish.
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This is my idea of comfort food from home, one of the dishes my mum used to prepare, and we all loved it.
Category:
Main, Main Course
Style:
Australian
Keyword:
Carrot, Hot Pot, Lamb, Peas
Quantity: 4
Author: My mum - Grace Flood
-
1
large onion
chopped
-
500
g
lamb shoulder cut into 3cm cubes
-
2
tbsp
plain flour
for gluten free option see note below
-
60
g
butter
-
450
ml
lamb or chicken stock
-
250
g
carrots
chopped
-
1
x 400g can of peas
see note below
-
Sea salt
-
Freshly ground black pepper
-
Chopped parsley to garnish
-
Preheat oven to 160˚C.
-
Toss the lamb in the flour.
-
Melt the butter in a large frying pan over medium heat.
-
Fry the lamb, carrot and onion in the butter for 3 minutes.
-
Stirring, add the stock and liquor from the peas.
-
Season to taste, bring to boil and stir until thickend.
-
Transfer to a casserole dish, cover with the lid and cook in preheated oven for 2 hours, adding the peas for last 15 minutes.
-
Garnish with parsley.
- This recipe needs canned peas, not fresh or frozen, and you will need to ensure that the canned peas are not "mushy" peas.
- While Mum used diced lamb, I have also used lamb neck chops as well.
- For gluten free:
- I sautée the lamb and remove to casserole dish, then sautée the onion and carrot, add the stock and add that to the casserole dish.
- To thicken, I add a slurry of potato flour and water about 5-10 minutes before it is done, the liquid will be bubbling, and by stirring it through for a minute, then replacing the lid and returning the dish to the oven, it cooks perfectly.
- Perfect sides for this dish:
- Mashed potato
- Steamed cabbage
- Steamed pumpkin
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Yum
