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Asian Pineapple Tarts
- 1 cup all-purpose flour
- 1 cup self-rising flour
- 10 tablespoons butter
- 1 egg, beaten
- 2 tablespoons cold water
- 1 pinch salt
- 2 cups fresh pineapple, peeled, cored and shredded
- 1½ cups white sugar
- 4 whole cloves
- 1 egg, beaten
Directions:
- In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind ingredients together gently. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
- In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
- Preheat oven to 400°F.
- On a lightly floured surface, roll the dough out to ¼-inch in thickness. Cut 24 rounds, using a 2-inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam filling.
- Cut 24 more 2-inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape.
- Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush tops of pastry with beaten egg.
- Bake for 20 to 25 minutes in preheated oven. Allow to cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Nutrition Info:
141 calories (2g protein, 22g carbohydrate, 5g fat, 137mg sodium) per serving
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