Name: Pineapple Open Tarts recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Pineapple filling-; Delmonte pineapple can - 1; Sugar - 1 cup; Tart crust-; Flour (maida) - 400 gm; Cornflour - 30 gm; Butter (soft) - 250 gm; Egg - 1; Egg yolks - 2; Icing sugar - 50 gm; Egg wash - 1 egg + 1 tbsp water

Ingredients Serving: 4

Pineapple filling-
Delmonte pineapple can - 1
Sugar - 1 cup
Tart crust-
Flour (maida) - 400 gm
Cornflour - 30 gm
Butter (soft) - 250 gm
Egg - 1
Egg yolks - 2
Icing sugar - 50 gm
Egg wash - 1 egg + 1 tbsp water

Instructions

For the filling, strain the excess water from the can and make a puree of the pineapple pieces.
Now heat this mixture in a non-stick saucepan with sugar. Cook till it forms a thick paste.
Cool it and make small balls out of it. Chill in the fridge.
To make the the crust, whisk the butter and icing sugar
Then add the maida cornflour to the butter mixture and mix.
Add the egg and egg yolks to the above and form a dough.
Knead till everything is mixed and wrap it with a cling film and refrigerate for 1 hour.
Roll out the dough and cut small tart pieces using a cooking cutter.
Chill them for 30-35 minutes and bake them for 10 min, in a preheated oven at 170.
Now apply the egg wash on the tarts and place the pineapple filling balls. Bake at 170 for another 10-12 minutes.
Cool and decorate with royal icing and serve.

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