Individual Pineapple Tartlettes Food

STRAWBERRY-PINEAPPLE MINI TARTS

Steps:

• Heat oven to 400ºF.
• Process flour, butter and cream cheese in food processor 30 sec. or until mixture is blended and starts to form ball. Divide dough evenly into 6 pieces.
• Roll out each dough piece on lightly floured surface to 7-inch circle. Place in 6 (4-1/2-inch) tart pans with removable sides. Cut off excess dough by rolling pin across top of each pan. Line pie crusts with piece of buttered foil, butter side down; fill foil with dried beans or rice. Bake 10 min. Remove beans and foil. Prick bottom of shells all over with fork; bake 15 to 20 min. or until lightly browned. Let cool 10 min.
• Beat pudding mix and milk in large bowl with whisk 2 min. Fill crusts with pudding; top with fruit.
• Melt apricot jam with water; brush on fruit. Refrigerate 1 hour before serving.

PINEAPPLE TARTS

Steps:

• 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 the ingredients together gently. Do not knead too much. 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 the oven to 400 degrees F (200 degrees C).
• On a lightly floured surface, roll the dough out to 1/4 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, extending slightly onto pastry shell.
• 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 the top of the pastry with beaten egg.
• Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PINEAPPLE TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.
• Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.
• Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
• Bake until the sugar has caramelized, 20 to 22 minutes.
• Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.

PINEAPPLE TARTS

Steps:

• Pineapple Jam.
• Grate the pineapple and keep the juice.
• Cook pineapple and juice over medium heat until it is almost dry.
• Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
• Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
• Pastry.
• Sift the dry ingredients into a large bowl. Set aside.
• Add in the butter and rub into the dry mixture until mealy crumbs are formed.
• Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
• Knead quickly to combine the dough. The dough should be soft and slightly sticky.
• Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
• While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
• Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
• Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
• You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
• Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
• Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
• Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.

PINEAPPLE TARTS

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.