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!!

Coconut oats n pineapple jam cookie flowers

They smell wonderful n have a chewy texture. 

I wanted to make Monte Carlos but the cookies were a bit too thick for sandwich style so instead I put the jam on top n baked a few minutes to harden the jam.

They are quite localized flavoured with dessicated coconut inside n the jam is translucent n looks like a glaze on the cookie.

From the top view they look like flowers, don't they?

These have been submitted to the SCS Star Baker Challenge 2014 2-Star Challenge.

Recipe from the cookbook Fresh & Tasty Biscuits  & Cakes

1/2 cup softened butter - I used unsalted SCS butter 115 gm

1 cup brown sugar - I changed to 1/2 cup brown n 1/2 cup white sugar

1 egg

2 teaspoon vanilla essence - I used 1 teaspoon vanilla and 1 teaspoon honey

1 cup plain flour - sifted 

1/2 cup self raising flour

1 cup dessicated coconut 

1 cup rolled oats

Some pineapple jam instead of raspberry jam

Method 

Cream the butter and sugar till light n fluffy

Add in the egg, vanilla, honey and mix well.

Use a spatula fold in the plain flour, self raising flour and oats and desiccated coconut.

Set the oven to 160 degree celcius 

Line 2 trays with non stick baking paper 

Roll into balls using a tablespoon 

Put in the tray and flatten with a fork 

I baked them for 14 minutes n took out n applied pineapple jam and baked again for a few minutes. 

Remove onto racks to cook completely before storage. 

Ingredients 

Pineapple Jam

Cookie dough

Before baking 

After baking

Lovely chewy cookies, happy baking!