Pineapple Tart

  • ½ cup plain flour
  • ½ cup self raising flour
  • 1 tablespoon castor sugar
  • ¼ teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 tablespoon butter
  • 1 small can of crushed pineapple
  • 2 tablespoons cornflour
  1. Mix crushed pineapple and cornflour together in a saucepan.
  2. Stir over gentle heat until the mixture boils and thickens. Allow to cool.
  1. Sift flours and salt into a bowl.
  2. Rub butter into flours until mixture resembles fine breadcrumbs.
  3. Beat egg, milk and sugar together.
  4. Make a well in the centre of the dry ingredients and gradually add egg mixture, stirring with a knife to make a dry dough.
  5. Turn onto a floured board and knead lightly
  6. Roll out to line a 20cm pie plate. Trim and decorate edges.
  7. Pour filling into pie case.
  8. Roll out the rest of the pastry and cut into 12 mm wide strips.
  9. Use the strips to make a latticework on top of pineapple.
  10. Bake in a moderate to hot oven for 20 minutes.
  11. Serve hot or cold with custard or icecream.


Author: Guest Submitter

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