Delightful little tarts with pineapple filling and a cross on the top.
Ingredients
- 1 cup all-purpose flour
- 1 cup self-rising flour
- 10 tablespoons butter
- 1 large 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
Combine all-purpose, self-rising flour, and salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture; pour in 1 beaten egg and water and bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
-
2
Combine pineapple and sugar in a saucepan over medium heat; bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
-
3
Preheat the oven to 400 degrees F (200 degrees C).
-
4
On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
-
5
Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
-
6
Bake in the preheated oven for 20 to 25 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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