Sunday, 18 October 2015

Traditional Pineapple Tarts




Pineapple Tarts is one cookie one can never get tired of. This recipe uses both butter and.  ghee ( clarified butter). It will have a melt in the mouth texture. My sister learnt this recipe from her Malay makcik neighbour. This is one recipe that I hope will passed on and not be lost. My this recipe was published in a SCS cookbook ' Homemade With Love'.

Traditional Pineapple Tarts

600gms plain flour  
250gms butter
100gms ghee
2 eggs
1 kg homemade pineapple paste

Method:

Sift flour into a bowl, add in cubed butter, ghee and rubbed together ingredients till resembles breadcrumbs.
Then add in eggs and knead into a dough.
Roll out dough to 1/4 inch thick and cut with cutter.
Crimp the sides with the crimper and top with a ball of pineapple paste.
Roll little balls of pastry into strips for the lattice on top of the tarts.
Bake tarts in a preheated oven at 160° for 15-20 mins or until golden brown.
Cool tarts before storing.





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