Pineapple Tarts Recipe

• Filling
• 3 baby pineapples
• 200 g fine sugar (add more if desired)
• Pastry
• 380 g plain flour, plus extra for dusting
• 60 g icing sugar
• 300 g cold unsalted butter, cut into cubes
• 1 teaspoon vanilla essence
• 1/4 teaspoon yellow food coloring (optional)
• 1 egg yolk, to use as glaze

1. To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.
2. To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up.
3. Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.
4. Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.

filling, baby pineapples, sugar, pastry, flour, icing sugar, cold unsalted butter, vanilla essence, yellow food coloring, egg yolk

Taken from www.food.com/recipe/pineapple-tarts-recipe-277877 (may not work)