Pineapple Tarts Recipe 455 Recipes

PINEAPPLE TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.
• Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.
• Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
• Bake until the sugar has caramelized, 20 to 22 minutes.
• Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.

PINEAPPLE TARTS

Steps:

• 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 onto 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.

PINEAPPLE TARTS RECIPE - (4.5/5)

Steps:

• 1. For fresh pineapples, remove the skin and cut them into chunks for easy blending. If you are using canned pineapple slices instead, drain and squeeze away excess liquid with your hands. Blend pineapples just enough till mushy. 2. Add blended pineapple and sugar into a non-stick saucepan. Stir well and cook under medium low heat, stirring frequently with a wooden spoon to prevent burning. This process will take a while, It will be ready when most of the liquid has evaporated and the paste turns golden. Transfer pineapple paste to a large bowl and let it cool in the fridge. 3. In the meantime, make the pastry. Sieve flour, icing sugar, salt and cornstarch in a large mixing bowl. Add in softened butter into flour mixture. Gently rub butter into the flour with your fingertips until mixture appears like fine crumbs. Add in egg yolks and vanilla bean paste. Gently mix the dough till the ingredients begin to combine. Turn it out onto a work surface and knead to form a dough.The dough is ready when it does not stick to your hand. Add a little butter if it is too dry. Shape dough into a ball and wrap it in a plastic wrap and chill it for 30 minutes before using. 4. Roll cooled pineapple paste into 30 or 40 equal balls, depending on the size of the pineapple tart that you are aiming to make. Firm the pineapple balls in the fridge if you have time. 5. Likewise, divide dough into 30 or 40 equal balls. You can use a kitchen scale for higher accuracy. Flatten dough ball with your fingers and place the pineapple ball in the middle. Carefully wrap the pineapple paste with the dough and shape it into your preferred pineapple tart design. 6. Preheat oven to 180C. Transfer the pineapple tarts onto a baking tray lined with parchment paper. Combine egg yolk and condensed milk in a bowl and brush the tarts with egg wash. Bake for 20 to 25 minutes or till tart turns light brown. Allow tarts to cool before digging into it! Enjoy!

PINEAPPLE MERINGUE TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
• Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
• While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
• While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
• Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

PINEAPPLE TARTS

Steps:

• For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
• For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
• Preheat oven to 350°F (180°C).
• Lightly spray 2 mini-muffin tins with cooking spray.
• Mix yolk and water together to make a wash.
• Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.

SINGAPORE STYLE PINEAPPLE TARTS

Steps:

• Filling.
• To make the jam, grate the pineapple coarsely.
• Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
• Set aside to cool.
• Pastry dough.
• Put sifted flour, salt and sugar in a mixing bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Beat in the egg yolk and add ice-cold water and essence.
• Mix well to form a dough.
• Place in a plastic bag and chill in the refrigerator for 30 minutes.
• Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
• Fill each piece of cut-out pastry with pineapple jam filling.
• Pinch a small neat frill aroud the edging.
• Cut thin strips of pastry to form a lattice on top of each pie.
• Glaze the strips with beaten egg.
• Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
• Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
• Turn tarts out to cool on a wire rack before storing in air-tight containers.