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These pineapple tarts need no introduction. I had previously blogged and raved about pineapple tarts when I first tried out Novice Baker’s pineapple tarts recipe. This time, my pineapple tarts come in a different—but smaller—shape. They are still crumbly, buttery, and addictive. Once you pop one in your mouth, you just can’t stop and want more…
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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….
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My self-imposing carb-free and sugar-free diet worked. After 3 days of eating organic greens, tofu, fruits, and soups, I developed a critical craving for carb and sugar–I needed a kick to my bland palate, I needed something loaded with carb, hopefully sweet and sinfully buttery. Then, I thought about the various pineapple tarts recipes that [...]
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