Pineapple Tarts
- Puff paste
- Pineapple
- 1/2 cup of sugar
- Corn starch
Cut as many heart shaped pieces of puff paste as the pie is to be divided into; bake them in a tin in the oven until they are light and brown; line a pie plate with nice pie crust, or puff paste, and bake that. Take a grated pineapple, stew until tender in a very little water, then add 1/2 cup of sugar mixed with corn starch and stir until it is thick; then pour it into the baked bottom crust to cool off. When cool and solid, brush over the top with the white of an egg, lay a heart of puff paste on each division of the tart, and it will adhere to it when dry. Arrowroot or cracker dust can be used instead of the corn starch, in fruit pies or tarts if you prefer.
Submitted by Nov 28, 2009
15 min
30 min
45 min