Wednesday, 14 December 2011

Pineapple Tartlet

Spent the whole day on my feet making these sweet little morsels.

Thought it would nice to give them to my friends and neighbours instead of the usual mince pie.

For the pastry, I'm using a shortcrust almond pastry recipe (courtesy of BBC GoodFood).

200g plain flour
175g ground almonds
175g golden caster sugar
200g cold butter , diced
1 egg yolk

Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs.
Add the yolk, then pulse until it all comes together to form a soft pastry.
Let it rest in the fridge for about 30 minutes before using.