PINEAPPLE TARTS
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.
Provided by justcallmetoni
Categories Tarts
Time 2h30m
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, Fat 5.4, SaturatedFat 3.2, Cholesterol 38.3, Sodium 115.6, Carbohydrate 27.7, Fiber 0.8, Sugar 17, Protein 2.4
PINEAPPLE TARTS
Delightful little tarts with pineapple filling and a cross on the top.
Provided by Diana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g
POTATO CRAB CAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. Mom would be happy to see crab cakes on the menu. The addition of potatoes makes for a great binding agent and it also gives body to this Cajun Cuisine!
Provided by Food Fetish LA
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat you oven to 350 degrees and add 1 cup of frozen Simply Potatoes Mashed Potatoes to a baking dish for 15 minutes.
- Remove potatoes from the oven and add to a medium sized bowl. Add the crab meat, green onions, egg, and Cajun seasoning.
- Mixed with your hands until ingredients are combined well. Add to a ring mold and place in the freezer for 10 minutes.
- Remove from the freezer and add to a pre heated sauté pan. Carefully cook both sides for approximately 7 minutes each.
Nutrition Facts : Calories 274.9, Fat 4.8, SaturatedFat 1.5, Cholesterol 228.8, Sodium 856.3, Carbohydrate 19.4, Fiber 1.8, Sugar 1.9, Protein 36.3
SIMPLY DELICIOUS PINEAPPLE-CRAB TARTS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Simple and easy appetizers, good for that special occasion or just anytime! If you really want to "wow" your guests, just serve these at your next dinner party. Who can resist that creamy goodness inside a crunchy baked phyllo cup!
Provided by lco_music_11282050
Categories Potato
Time 25m
Yield 30 Tarts, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In large bowl add first 4 ingredients and stir together, mixing thoroughly.
- Spoon mixture into phyllo cups, using a tablespoon.
- Place filled phyllo cups onto a baking sheet.
- Bake for 15 minutes.
- Place on a serving dish and watch them disappear!
Nutrition Facts : Calories 173.3, Fat 6.2, SaturatedFat 3.1, Cholesterol 30.4, Sodium 568.2, Carbohydrate 15, Fiber 0.5, Sugar 0.1, Protein 13.2
SIMPLY GARLIC POTATO CRAB STACK #SP5
Official Contest Entry: Simply Potatoes 5Fix. This unique and creative appetizer with bold flavors has never been easier. Friends and family will be impressed! If ring molds are not available simply spoon potatoes onto serving plate and stack avocado and crab meat on top.
Provided by Suellen C.
Categories Potato
Time 18m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl smash avocado and cayenne pepper with a fork until blended.
- In a small bowl add crab meat and soy sauce; toss gently.
- Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
- On a serving platter or plates, divide potatoes among 6 large open ended ring molds. Spread to edges of mold. Top potatoes with avocado and spread evenly. Add crab meat to molds. Carefully remove mold rings and serve.
Nutrition Facts : Calories 263.5, Fat 20.1, SaturatedFat 2.9, Cholesterol 28.7, Sodium 835.8, Carbohydrate 12.5, Fiber 9.1, Sugar 1.1, Protein 12.4
PINEAPPLE TARTS RECIPE - (4.4/5)
Provided by Mom_s
Number Of Ingredients 12
Steps:
- If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds. Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge. Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn't stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with. Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other. Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown. Notes: For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look more glossy and golden I made 24 tarts, bigger in size. You can make about 24-30 tarts, depending on the size you like. I also used 1 tablespoon of shortening, added when kneading the dough. It made the pineapple tarts even more crumbly and melt-in-your mouth. Shortening is optional and not required. If you run into the problem of the pastry dough being too dry or crumbly and very hard to shape and work with, add more room-temperature (softened) butter into your dough and knead the dough again until it's not sticking to your hands and easy to work with
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THE BEST PINEAPPLE TARTS RECIPE - RASA MALAYSIA
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- If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds.
- Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.
- Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn't stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.
- Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash (see picture above) using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other.
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