Pineapple Tarts

A Cake for Sonnie

/ sbaskitchen / 2 Comments

My sister, Sonnie, has just turned 70.  She didn’t want to celebrate, just wanted to have a quite day…  But her family and friends had other ideas!

A message, out of the blue, from my nephew, Dave, put us all on notice.  There was to be a surprise celebration!  Oh the pressure of trying to not make her suspicious of the goings-on. Continue reading →

Mum’s Little Pineapple Tarts and Memories…

/ sbaskitchen / 1 Comment

When we were clearing our late parents’  home last year we found some cute, old baking tins.  My sister, Sonnie, recalled our mum using these tins to make little pineapple tarts – I had no recollection of them, but Sonnie had a story that went with her memory!

Mum’s tart tins…
Mum’s tart tins.

Continue reading →

Mum’s Little Pineapple Tarts

 

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Mum's Little Pineapple Tarts

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
Ingredients
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
Instructions
Mum's Pastry
  1. Rub butter into flour, add sugar and then mix in the egg to form a dough.

  2. Roll out the pastry and cut individual rounds of pastry, large enough to line then individual tart tins.

  3. Line each tine with pastry and then place in the refrigerator for 30 minutes.

  4. Preheat oven to 170˚C Fan.

  5. 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.

  6. 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.

  7. 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.

  8. Just before serving, fill with the pineapple filling, and garnish (see suggestions below)

Pineapple Filling
  1. Pour the pineapple into a small saucepan, and bring to boil over medium heat.
  2. Combine the cornflour and water together, to make a smooth, thin paste.

  3. Stir the cornflour paste into the boiling pineapple, and continue to stir until the mixture thickens. Continue to cook for 1 minute.

  4. Remove the pan from the heat and stir in the butter, then quickly stir in the egg yolks. Set aside to cool

Notes
  • 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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