Homemade Pineapple Tarts Recipe

Ingredients

• 1 cup all-purpose flour
• 1 cup self-rising flour
• 10 tablespoons butter
• 1 egg, beaten
• 2 tablespoons cold water
• 1 pinch salt
• 2 cups fresh pineapple - peeled, cored and shredded
• 1.5 cups white sugar
• 4 whole cloves
• 1 egg, beaten

Instructions

1. In a large bowl, mix together all-purpose flour, self-rising flour, and salt. Cut in the butter until the mixture resembles coarse crumbs. Create a well in the center, add the beaten egg and water, and gently bind the ingredients. Avoid over-kneading. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 4 hours or preferably overnight.
2. In a saucepan over medium heat, combine the pineapple and sugar. Bring the mixture to a boil, then reduce the heat and simmer, stirring frequently, for about 30 minutes, or until the pineapple filling thickens. Take it off the heat and let it cool completely.
3. Preheat your oven to 400 degrees F (200 degrees C).
4. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a 2-inch round fluted cutter to cut out 24 rounds. Place these rounds on a cookie sheet. Add a spoonful of pineapple jam in the center of each round. Decorate the tarts with criss-cross strips of pastry over the jam, slightly extending onto the pastry shell.
5. Cut out 24 more 2-inch rounds, and then use a smaller cutter to remove the centers, creating ring shapes. Moisten the edges of each pastry base, and gently place the pastry rings on top. Brush the top of each tart with beaten egg for a golden finish.
6. Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Let the tarts cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 142 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 14 g
• Sodium Content: 113 mg
• Protein Content: 2 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g