Pineapple tarts (cheat version)

I was on the lookout for easy to prepare pineapple jam. Saw this recipe and followed it but I skipped the step of squeezing the juice from the 'blended' pineapple paste. The outcome is that my pineapple jam is still too wet even after a day in the fridge.

Overall, the tarts are not too bad. Not overly sweet and the pastry is crunchy (because I didn't want to do the rubbing-in method). I use the recipe from the class I attended a few years back; instead of using top flour I used plain flour. I made almost 70 tarts and there's still jam and dough left in the fridge.

The open-face tarts



Golfball tarts