Pineapple Lattice Tarts Ingredients
225 Gm tinned pineapple chunk in syrup
1/2 tbs cinnamon seeds
1/2 tbs vanilla essence
400 gm puff Pastry
Method
1. Roughly chop the pineapple and tip into a pan with the syrup.Heat gently.Dissolve the cinnamon seeds and vanilla essence into the pineapple.cook until opaque.Remove from the heat.Allow to cool.
2. Roll out the pastry until it is 6mm in thick.Using a 7.7 cm/3 inc cutter,stamp out 8-10 rounds from half of the pastry.
3. Cut slits 12mm long in staggered row,6 mm in apart in the remaining pastry.Gently pull apart the slits to make a lattice.cut out 8-10 more rounds from the patterned pastry using a 9 cm cutter.
4. Preheat the oven to 200c/Gas 6.
spoon about 1 tbls the pineapple mixture onto each plain round.reserving 2tbls of the sauce.Brush the edges wuth water and lay a lattice lid on top.Transfer to a baking tray and chill for 20 minutes.Brush the top with the reseved sauce and baked the tarts for 25 minutes or until puffed up and golden.
225 Gm tinned pineapple chunk in syrup
1/2 tbs cinnamon seeds
1/2 tbs vanilla essence
400 gm puff Pastry
Method
1. Roughly chop the pineapple and tip into a pan with the syrup.Heat gently.Dissolve the cinnamon seeds and vanilla essence into the pineapple.cook until opaque.Remove from the heat.Allow to cool.
2. Roll out the pastry until it is 6mm in thick.Using a 7.7 cm/3 inc cutter,stamp out 8-10 rounds from half of the pastry.
3. Cut slits 12mm long in staggered row,6 mm in apart in the remaining pastry.Gently pull apart the slits to make a lattice.cut out 8-10 more rounds from the patterned pastry using a 9 cm cutter.
4. Preheat the oven to 200c/Gas 6.
spoon about 1 tbls the pineapple mixture onto each plain round.reserving 2tbls of the sauce.Brush the edges wuth water and lay a lattice lid on top.Transfer to a baking tray and chill for 20 minutes.Brush the top with the reseved sauce and baked the tarts for 25 minutes or until puffed up and golden.
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