Pineapple Cup Tarts “These may take some effort to pipe out but they are a welcome change from the stamped floral tarts popularly served during the festive season.�?BR> Make about 85
500g cold butter, diced 120g icing sugar, sifted 1 t. vanilla essence 530g plain flour Pineapple Jam, rolled into small balls
About 85 small colored paper cases
Cream the butter, icing sugar and vanilla essence until light and fluffy. Add the flour and beat just until combined. Using a piping bag fitted with a 5-star nozzle, pipe floral rosettes into the paper cases. Place a ball of pineapple jam in the center of each. Arrange the cases on baking trays. Bake in a preheated 175C oven for 20-25 minutes. Cool on wire racks.
** Best use yellow paper cups as the pineapple cup tarts will resemble sunflowers after baked. ** These tarts taste better after rested for one days as the jam will be softer.
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