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Pineapple Butter Tarts

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 egg
  • 1 cup plain cake crumbs
  • 2 tablespoons jam
  • rich, short pastry for tart shells
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 egg
  • 1 cup plain cake crumbs
  • 2 tablespoons jam
  • rich, short pastry for tart shells
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 egg
  • 1 cup plain cake crumbs
  • 2 tablespoons jam
  • rich, short pastry for tart shells
Measurements guide

Method

Line deep patty pans with thinly rolled pastry and place about ¼ teaspoon jam in each.

 

Drain syrup off pineapple. Beat the egg and stir it into the softened butter together with the lemon juice, cake crumbs and drained pineapple. Place a spoonful of this mixture on top of the jam in each tart. Top filling with pastry twists and bake in a moderately hot oven (200°C) about 20 minutes, or until pastry is crisp and filling set.

 

Serve plain, or topped with whipped cream.

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