Pineapple Tarts That Melts In Your Mouth
Most of us would think freshly baked pastry are best when they are right out of the oven. But not for these pineapple tarts. They tasted way better the day after.
Author: Incookiehaven.blogspot/Photo credit to incookiehaven.blogspot.com/
Ingredients
- For open face pineapple tarts:
- (makes approx. 60, 4cm diameter pineapple tarts)
- 880g pineapple filling
- 520g of the above pastry
- For the square pineapple tarts (filling on the inside):
- (makes 6)
- 120g pineapple filling
- 210g of the above pastry
Instructions
- Preheat oven to 170 degrees Celsius.
- Open Face:
- Roll the tart pastry to approximately 5mm thick and using a pineapple tart cookie cutter cut out the cookies and place them directly onto the parchment paper.
- In the center of the cut out pastry, place a teaspoon of the pineapple filling. (Roll between your palms to form a ball of filling)
- Square:
- Weigh out 35g of dough and 2 teaspoons of pineapple filling, rolled into a ball (approx. 20g).
- Wrap the dough evenly around the pineapple filling then gently press the dough into the square mould (4.5cm by 4.5cm).
