Tuesday, December 7, 2010

Pinapple Tart - New design

250g ready make pineapple jam
1 egg york for greasing

Tart pastry

400g flour (Shifted)
225g butter (Chill)
2 tbs Castor sugar
1/2 tsp salt
1/8 cup cold water.


To make the tart skin - combine the sugar, salt and flour in a bowl. Cut in butter and add water until the dough starts to come together. Wrap in plastic, then refrigerate for 30 minutes

1.Greese all mould with majarin before use. Divide pinapple jam into small partion and shape into a ball.
2. Divide pastry into small portion and shape into mould.
4. Fill pinapple jam into each mould.
5. Cover with the extra pastry (Shape with flower mould) on top. Brush with egg york if desired.
6. Preheat oven and bake at 200c for 20-25 minutes.

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