Pineapple Tarts

Name: Pineapple Tarts
Ingredients: For filling; 2 (20 ounce) cans crushed pineapple in juice; 1 (8 ounce) can crushed pineapple in juice; 3/4 cup granulated sugar; 2 cinnamon sticks; For pastry; 4 tablespoons cream cheese; 1/2 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 eggs; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; For assembly; cooking spray; 1 egg yolk; 2 teaspoons water

18 ingredients

6 steps

Ingredients

For filling
2 (20 ounce) cans crushed pineapple in juice
1 (8 ounce) can crushed pineapple in juice
3/4 cup granulated sugar
2 cinnamon sticks
For pastry
4 tablespoons cream cheese
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
For assembly
cooking spray
1 egg yolk
2 teaspoons water

Directions

1

For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
2

For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
3

Preheat oven to 350°F (180°C).
4

Lightly spray 2 mini-muffin tins with cooking spray.
5

Mix yolk and water together to make a wash.
6

Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.