Pineapple Tart

Tart is one item that I find quite difficult to do because of the pie crust. I think I have finally found the right recipe for the crust.

Today I attempted this pineapple tart using fresh pineapple.

First remove the skin of the pineapple n the eyes. Cut into round slices.

You will only need about 1-2 pcs n cut the pineapple into small chunks. Set aside. Keep the rest of the pineapple in a container n store in the fridge.

Alternatively you can also purchase a slice from the fresh fruit juice stall and can save the trouble of peeling a pineapple yourself.

Pastry dough recipe from Cooks.com

1 cup plain flour 

1/8 teaspoon salt

1/4 cup unsalted cold butter

1 tablespoon lard ( I replaced with Crisco shortening)

2 tablespoon cold water

Mix the flour, salt,cut in the cold butter n shortening till you get crumb like texture.

Add in the water gradually n form a dough.

Sprinkle flour on the work surface  and roll out dough into a circle. Place on the tart pan. Prick the base of the pie crust.

There may be excess which you can use to form a lattice pattern.

This dough is only enough for a 6 inch diameter tart pan.

The dough

Pie crust pricked

Pineapple filling recipe from Cooks.com

Mine is a reduced size filling.

3 tablespoon corn flour

1/8 teaspoon salt

1 cup boiling water

1/2 cup caster sugar 

1 beaten egg yolk

1 tablespoon lemon juice

About 1 cup of pineapple chunks

Cook the corn flour, salt, sugar n water till thicken. Remove from fire.

If lumps form, strain the mixture with a sieve.

Add in the egg n lemon juice n pineapples n stir together.

Pour into the pie crust.

Stir in pineapple to corn flour mix 

Decorate with a few slices of strawberry (optional).

Bake in preheated oven 180 degree celcius oven for 25 minutes till pineapple filling sets.

Serves 4 small portions.

Happy baking!!