Pineapple Jam TartJump to recipe
Initially, my experiments with baking always meant baking a cake and being happy with just that. Well, then the baking bug caught on and I am experimenting with different kinds of bakes. I found baking tarts to be easy if your measurements and procedure are accurate. I’m a fan of Sally’s Baking addiction and All recipes(for baking).
Ingredients for Tart
- Plain flour/ Maida 1.5 cups
- Butter 60 gms( chilled), or 1/2 cup
- Fresh cream 1Tbsp
- Sugar 2 Tbsp powdered
- Egg yolk 1
- Salt 1/2 tsp
Filling for Pineapple Tart
- Pineapple Preserve about 3/4 bottle of 320 gm jar
- Blueberries about 10 to 15 (seeds removed)
- Assemble all ingredients.
- Take a dish and put in the flour, sugar powder, salt, and butter. Rub in the butter into the flour until it resembles crumbs. When you hold the dough tight in your fist, it should hold shape. At this stage mix in the egg yolk and cream and combine to form a dough. There is no need for water in this dough.
- Wrap the dough in a cling wrap and put it in the refrigerator for an hour.
- Preheat the oven to 180 degrees. Remove the dough from the refrigerator and roll it out into a big circle, grease a pie dish and place the rolled out dough into the pie dish gently and press the edges and the center.
- Using a fork prick both the doughs completely, so that they don’t puff up while baking.
- For Pineapple Jam filling set 3/4 of a bottle of Pineapple preserve/Jam aside, and deseeded Blueberries too.
- Fill in the Pineapple preserve into the tart shell, and decorate it with Blueberries.
- Put the Tart into the preheated oven and bake them for 25 to 30 minutes.
- The pineapple tart has to be put in the refrigerator for 2 hours after cooling completely so that it sets. The chocolate tarts need not be chilled.
- The pineapple tart is ready to serve.
DIRECTIONS TO MAKE DOUGH:
Take the flour and powdered sugar in a dish and add the butter right from the refrigerator. Use your fingertips to rub the butter into the flour, the mixture should resemble crumbs, now add in the egg yolk, cream and combine to form a dough.
1. If making chocolate tart base mix 1 Tbsp Drinking chocolate powder to the above dough and combine well.
2. If making plain Tart shells carry on with the above dough without adding chocolate powder.
Once the dough is ready, wrap in a cling film tightly and cool in the refrigerator for at least an hour.
After an hour the dough is ready to be worked on. Grease cupcake tins if making tartlets, or grease a pie tin if making a single tart. Preheat oven at 180 degrees.
DIRECTIONS TO BAKE THE TART:
Take the plain dough, roll it into a big circle, neither too thin nor too thick. Gently collect the rolled dough in the rolling pin and place it in the greased pie dish. Spread the edges along the side of the pie dish and pat evenly. Prick the entire tart with a fork so that the dough doesn’t puff while baking. Fill the Tart with Pineapple conserve or Jam( I prefer the conserve as its low on sugar). Place the deseeded blueberries on the filling, put the pie dish in the preheated oven, and bake at 180 degrees for 30 minutes. After 30 minutes, bring out the tart from the oven carefully, cool fully, and put in the refrigerator for about 2 hrs to chill and set. The Pineapple Tart is ready to dig in. Bon Appetit.
- I haven’t blind baked the tart, as the filling needed to cook too.
- The butter should be chill, so as to get a flaky crust. so use it straight from the refrigerator.
- The same crust recipe can be used for blind baking if the filling is precooked and doesn’t involve baking again.
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