Open-face Pineapple Tarts

Submit Recipe
Open-face Pineapple Tarts
From SCS Butter Submit
It will be hard to stop at one with these scrumptious bite-sized goodies!
Ingredient and Portion
For the pastry
230g plain flour, sifted
50g caster sugar
90g SCS Salted Butter
35g SCS Spreadable Butter
2 tbsp evaporated milk, more as needed

For the filling
2 large pineapples (about 1kg each), grated
200g sugar
1 cinnamon stick
3 cloves
1. Combine flour, sugar, butter and spreadable butter in a bowl and mix using your hands. Once crumbs are formed, add the evaporated milk one tablespoon at a time and knead until the dough comes together. Refrigerate for at least an hour.
2. While the dough chills, make the filling. Drain off excess juice from grated pineapple. Place the pineapple in a heavy bottomed pot and tip in the sugar and spices. Bring to a boil and simmer for 45 mins or until the filling has thickened, stirring regularly. Allow filling to cool and divide the pineapple filling into 2tsp portions and roll into balls.
3. Dust the working surface with flour and roll out the pastry to about 0.5cm thick. Use a pineapple tart cookie cutter to cut out each piece of dough. Arrange them on a lined baking tray.
4. Preheat oven to 180C. Place the pineapple balls on top of each piece of cookie dough.
5. Bake tarts for 20mins or until the dough has turned golden brown, rotate trays halfway through baking time.
6. Allow pineapple tarts to cool before storing them in airtight containers.
You might be also interested in...
Tangerine Cupcakes with Lemon Cream Cheese Frosting
This sweet ensemble is more than meets the eye
Apple, Date & Cheddar Muffins
Bake some sweet fruity muffins stuffed with apples, dates a...
Nian Gao (Chinese New Year Cake/Sticky Cake) with Crated Coconut
Nian Gao literally means “higher year” in Mandarin. ...
This website uses cookies to improve your website experience. By continuing to browse, you are agreeing to our use of cookies and Privacy Policy.