PINEAPPLE TARTS RECIPE - FOOD.COM
This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.
Total Time 2 hours 30 minutes
Prep Time 1 hours
Cook Time 1 hours 30 minutes
Yield 24 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 166.4, FatContent 5.4, SaturatedFatContent 3.2, CholesterolContent 38.3, SodiumContent 115.6, CarbohydrateContent 27.7, FiberContent 0.8, SugarContent 17, ProteinContent 2.4
JAMIE OLIVER CARAMELISED PINEAPPLE TARTLETS | TOGETHER ...
Smoky, caramelised pineapple rings sit atop a light almond sponge and filo pastry exterior in this tartlet recipe from Jamie Oliver's Together on Channel 4.
Provided by Jamie Oliver
Yield Serves 6
Number Of Ingredients 1
Steps:
On the day: Sprinkle the sugar into a large non-stick frying pan on a medium high heat, then add the juice from the pineapple tin, along with a splash of water. Let it simmer until bubbling and the sugar has dissolved, then carefully place six pineapple rings into the pan. Cook until the syrup has reduced and the pineapple is lightly golden on each side, turning halfway and gently swirling them in the syrup occasionally, then turn the heat off and leave to cool completely.
Meanwhile, whisk the coconut, almonds, vanilla paste and milk together. Lay out one filo sheet, brush with a little olive oil and add a few scrapings of nutmeg, then repeat, stacking up all three sheets. Cut into six squares, then divide the sponge batter between them, spooning it into the centre of each and spreading it out a little. Top each with a sticky pineapple ring, gently pressing them into the batter. Casually fold the filo upwards around the pineapple (like you see in the picture), lining the tartlets up on a lightly oiled baking tray as you go. Sprinkle with a little extra desiccated coconut, then spoon over any remaining syrup from the pan. Cover, and refrigerate till needed.
To serve: Preheat the oven to 180ºC. Bake the tartlets on the bottom of the oven for 20 minutes exactly. Serve with a cherry in the centre of each and a drizzle of cherry syrup. Finish with a dollop of yoghurt or a scoop of ice cream.
CALORIES 167kcal FAT 5.3g SAT FAT 1.9g PROTEIN 3.6g CARBS 28.5g SUGAR 16.8g SALT 0.2g FIBRE 0.7g
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