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Pineapple Tarts


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Ingredients

24 piece(s)

Filling Ingredients

  • 1000 g fresh pineapple, roughly chopped
  • 300 g sugar
  • 1 cinnamon quill
  • 4 cloves

Pastry Ingredients

  • 250 g plain flour
  • 1 egg, plus extra for brushing
  • 120–1 g unsalted butter
  • pinch salt
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Recipe's preparation

    Filling Ingredients
  1. Place pineapple into mixing bowl and chop 3 sec/speed 6. Drain juice completely.

  2. Add sugar, cinnamon quill and cloves into mixing bowl and cook 25 min/Varoma/speed 1. The jam should be firm, sticky and slightly brownish in colour. Set aside.

  3. Pastry Method
  4. Pre-heat oven to 180ºC. 

  5. Butter a mini 24 hole tart tin and set aside.

  6. Place all ingredients into mixing bowl and mix 30 sec/speed 7.

  7. Turn out onto floured ThermoMat, push together and then roll out.

  8. Using MC, cut into rounds and line tin. Fill with cooled jam, brush with a beaten egg and bake for 14-16 minutes or until golden brown.

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Tip

See your Everyday Cookbook for our Butter recipe.

If the pastry becomes warm while you are working with it, it will tear easily. Place it back in the refrigerator if required. Biscuits are fragile when hot.

Variation

To make the pineapple-shaped Pineapple tarts, follow above preparation up to stage 4, rolling out the pastry to 2 – 3mm thickness. Cut pastry using a cup or glass about 12cm in diameter. With the pastry circle flat on your fingers, place a 2cm ball of pineapple filling in the centre and curl your fingers inwards to make the pastry encase the filling.

Make sure the pastry seam (opening) is on the bottom, press down on the pastry to flatten it slightly, then seal the ends and trim to make a small pineapple-shaped oval. Score the top of the tart with a sharp paring knife, 4- 5 diagonal lines in both directions for the ‘pineapple effect’ and brush the top with the egg wash. Bake and store as above.

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Comments

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  • Love this recipe for Chinese

    Submitted by Gerrylee on 6. March 2016 - 21:51.

    Love this recipe for Chinese New Year. I used canned pineapple and reduced the sugar of the jam to 100g. I also subbed wholemeal flour for white and flaxseed for the egg and the tarts were still amazing.  And I used a melon scooper to make the rounded balls of pineapple to sit on top of the pastry.  Sprayed with olive oil spray to  make it go brown rather than an egg wash.  Will make another batch soon with the leftover pineapple jam!.

    Geraldine LeeConsultant

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  • Very good and easy recipe, I

    Submitted by Dea.Goh on 12. January 2016 - 17:57.

    Very good and easy recipe, I used Chinese 5 Spice to change it up a little.

     

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  • Hi Jill,  Thank you! Those

    Submitted by Thermomix in Australia on 19. February 2015 - 12:11.

    Hi Jill, 

    Thank you! Those were achieved with a pastry cutter we purchased at one of the oriental supermarkets.

    Thermomix Head Office

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  • I really like the look of

    Submitted by Jill_Shearing on 19. February 2015 - 08:35.

    I really like the look of those pastry bases to these tarts  tmrc_emoticons.)

    how did you achieve them?

     

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