Since my last post on pineapple tarts, I’ve received a few emails asking me about the pineapple jam or pineapple tarts filling–how it looks, the texture, the inside of the pineapple tarts–and I thought I would share this picture of pineapple jam/pineapple jam with you.
A perfect pineapple jam or pineapple tarts filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process.
Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement–the pastry was soooooo crumbly it practically melted in my mouth. Needless to say, I finished all of them, again!
View the inside of the pineapple tart after the jump….
Here is the pineapple tarts recipe.