pineapple tarts?

Question

can anyone pls tell me abt the pineapple tarts history??? thank

can anyone tell me the HISTORY but not the recipe of pineapple tarts... thank...

Answer 1

Pineapple Tarts

Ingredients

1/4 lb butter; softened
3 oz cream cheese; softened
1 1/4 c flour
pineapple jam
confectioner's sugar

Instructions

Mix together the butter and cream cheese. Add flour and mix well. Place in the refrigerator and mix well. Place in the refrigerator until chilled through, at least an hour.

Roll out like pie crust on a floured board. Cut in oblongs and spread jam on one half. Fold over the other half and pinch to seal.
Bake in a preheated 375 degree oven for 12 minutes. When cool, sprinkle with confectioner's sugar.
Makes 1 to 2 dozen, depending on size.

Answer 2

Fresh Pineapple Tarts

1 sm , ready-peeled fresh pineapple
1 tbl butter
2 x heaped tbsp sugar
Ready-rolled frozen puff pastry *
1 sm egg, beaten or 1 tbsp milk
Small tub vanilla ice cream

1. To make filling, cut pineapple into quarters lengthwise and cut off the fibrous, tough centres. Cut into 0.25 cm slices. Melt butter in a frying pan over medium heat. Add pineapple and sprinkle the sugar over them. Cook, turning the pineapple over from time to time. The fruit will exude juice and the sugar will start to caramelise over the pineapples-which is what you want.
2. Cook for 10 to 15 minutes to evaporate excess juice and allow it to thicken into a golden coloured syrup that coats the pineapple. Set aside to cool completely.
3. Preheat oven to 190 C. Take a sheet of pastry from the pack and cut out 2 rectangles roughly 9 cm x 14 cm.
Place these on a baking tray brushed with some softened butter.
4. Brush the pastry rectangles with the beaten egg (if you don't have a pastry brush, improvise with a folded piece of kitchen paper).
From the remaining sheet of pastry, cut out strips 1.5 cm thick and lay these along the edge of the pastry rectangles to make a "frame''. Brush the frame lightly with beaten egg.
5. Now neatly arrange 2 to 3 layers of cooled pineapple inside the pastry frame and bake in preheated oven for 15 to 20 minutes or until pastry is puffed up and golden brown. Serve warm, with a big dollop of vanilla ice cream.
If you don't have an oven, don't fret. Either use bought waffles (which you reheat in a toaster just before serving) and spoon the pineapple over it and top with ice cream; or use a couple of slices of readymade Swiss roll as a base.


OR
Pineapple Tart

This is such an easy tart to prepare and so tasty!

Degree of difficulty: Low

Cooking Time: 13-15 minutes
You need:

1 tin of Condensed Milk
1 large tin Crushed Pineapple
Juice of 1 Lemon
Pastry Case (either use bought shortcrust pastry sheet or make your own)
oll out the pastry sheet to cover the base of a pie dish. Pinch the edges or mark with a fork for decoration.
Prick with a fork, then line with greaseproof paper and weigh down with some rice or dried pasta and bake in a hot oven for 10 minutes to “bake blind”. Remove the rice and paper and bake a further 3-5 minutes to dry out a little and til just golden.
Allow to cool, while you mix together the condensed milk, pineapple and lemon juice. Pour the filling into the pastry shell and allow to set in the fridge for several hours.
Decorate the top with toasted coconut or finely chopped macadamia nuts.

Serving Suggestion: Serve on its own or with whipped cream.