pineapple tarts

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1 cup self-rising flour
• 10 tablespoons butter
• 1 egg, beaten
• 2 tablespoons cold water
• 1 pinch salt
• 2 cups fresh pineapple - peeled, cored and shredded
• 1 1/2 cups white sugar
• 4 whole cloves
• 1 egg, beaten

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• in a large bowl, combine all-purpose, self-rising flour and salt. cut in butter until mixture resembles coarse crumbs. make a well in the center of the mixture. pour in 1 beaten egg and water. 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.
• in a saucepan over medium heat, combine pineapple and sugar. bring to a boil. reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. remove from heat and allow to cool.
• preheat the oven to 400 degrees f (200 degrees c).
• 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 pastry shell.
• 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.
• bake for 20 to 25 minutes in the preheated oven. allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.