Pineapple Tarts (Gluten Free)


INGREDIENTS

1 Pineapple
200 g Schar Gluten Free Mix C Patisserie Flour 
100 g caster sugar
1 cinnamon stick
1 clove
2 eggs (one for egg wash)
100 g butter cut into small pieces (keep it cold!)
1/4 tsp  salt
1/2 tbsp water

Preparation

For the pineapple filling

  • Cut and blend 1 pineapple.  Ideally use a food processor. Ultimately you want the fruit to have a bit of texture and not be totally blended.
  • Add the sugar, a cinnamon stick and clove for taste.
  • Cook the pineapple at medium-low heat in a big pan for 30 minutes until golden brown in color and there is a jam-like consistency.
  • Remove cinnamon stick and clove.
  • Cool and chill in refrigerator

For the dough

  • Mix the flour with the butter, then the egg, salt and water.  Avoid over kneading to prevent it from getting hard.
  • Wrap the dough in clingfilm and chill in the refrigerator for approx. 2 hours or at least 30 min

For the final part!

  • Flatten dough and press into shapes using a pineapple tart mould.
  • Scoop a small amount of pineapple filling and place on the dough
  • Brush egg wash the tarts (beat 1 egg and 1 tsp water)
  • Bake at 180 degrees Celcius for 20 minutes

Gluten Free, Wheat Free