Pineapple and Cinnamon Tarts
Dec 2nd 2011, 11:45
Makes 12 small or 1 large tart. These tarts are fantastic straight from the oven. Save time by making the crust the night before.
What you’ll need:
1 extra-large egg
250ml soft brown sugar
2 extra-large eggs
2ml ground cinnamon
440g Rhodes Pineapple Crush in Syrup, drained
Cinnamon sugar to garnish
To make the CRUST, preheat the oven to 180°C, line a muffin tin with paper casings and grease them with cooking spray. Cream the butter and sugar in a large mixing bowl and beat the egg and flour into the butter and sugar mixture, which should look like soft breadcrumbs. Divide the dough between the muffin-tin cavities, pressing firmly with your fingertips to achieve an even texture. For the FILLING, beat the sugar and eggs until light and fluffy. Mix in the cinnamon, buttermilk and flour. Divide the pineapple pieces between the tarts and cover with the filling. Bake for 25-30 minutes or until done. Allow the tarts to stand for a few minutes before removing them from the muffin tin. Sift cinnamon sugar over each one and serve with ice cream.
Replace the pineapple pieces with Rhodes Peach Slices cut into smaller pieces. Sprinkle with chopped nuts for extra flavour.
If your time is limited, make the crust by combining 1 packet crushed Tennis biscuits with 80g melted butter to form crumbs. Spoon the crumbs into the muffin casings and press down firmly to form a solid crust.
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