Pineapple Tarts Recipe

Ingredients
<br>- 1 cup all-purpose flour
<br>- 1 cup self-rising flour
<br>- 10 tablespoons butter
<br>- 1  egg, beaten
<br>- 2 tablespoons cold water
<br>- 1 pinch salt
<br>- 2 cups fresh pineapple - peeled, cored and shredded
<br>- 1 ½ cups white sugar
<br>- 4  whole cloves
<br>- 1  egg, beaten
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Preheat the oven to 400 degrees F (200 degrees C).
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: 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.
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Ingredients
- 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
- 1 ½ cups white sugar
- 4 whole cloves
- 1 egg, beaten

Directions
step 1: 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.
step 2: 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.
step 3: Preheat the oven to 400 degrees F (200 degrees C).
step 4: 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.
step 5: 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.
step 6: 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.

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