HOMEMADE PINEAPPLE TARTLETS
Yield: 12 pieces (and they all go fast! )
For the dough:
• 400 g wheat flour
• 200 g cold butter, cubed
• 100 g sugar
• 1 egg + 1 yolk
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 2–4 tbsp cold water (if needed)
For the pineapple filling:
• 1 ripe pineapple (approx. 600 g)
• 150 g sugar
• 2 tbsp cornstarch
• Juice of ½ lemon
• Vanilla or cinnamon (optional)
Magical step-by-step:
1. Dough: Mix flour, sugar, and salt. Add cold butter and break up with your fingers until you get a sandy texture. Add the egg, yolk, and vanilla extract. Knead just enough. If it crumbles, add a little water. Refrigerate for 30 minutes.
2. Filling: Cook the pineapple with sugar and lemon for 10 minutes. Add dissolved cornstarch and cook for 5 more minutes until thickened. Let cool.
3. Assembly: Roll out the dough and line individual molds. Fill with pineapple. Make a wire rack with strips of dough. Brush with egg and sugar.
4. Bake: Bake in a preheated oven at 180°C for 25–30 minutes until golden brown. Let cool slightly… and enjoy!
