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 tarts filling) 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 SO crumbly it practically melted in my mouth. Needless to say, I finished all of them, again!
Check out the beautiful inside of the pineapple tart above, which shows the delicious pineapple jam filling!
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megan
thanks for sharing.
what type of pineapples did u use the ripe or the not ripe ones?
Rasa Malaysia
Ripe.
Jean
Hello,
How Long can the pineapple tart last using homemade fillings?
Thanks(:
Rachel
Hi Bee, how long can the homemade filling last without preservatives ?
Rasa Malaysia
A few days in the fridge.