Pineapple Tarts Recipe
Ingredients
| Unbaked double crust | ||
| 2 cup canned crushed pineapple, in its own juice, but drained | ||
| 2 tsp juice from crushed pineapple | ||
| Sweet cherries | 1/4 Cup (16 tbs) | |
| 1/4 tsp grated lemon rind | ||
Directions
Roll out dough into a square.
Cut into eight 5 inch (12 cm) squares.
Arrange dough squares in muffin pans.
Combine remaining ingredients in a bowl.
Divide mixture evenly among the dough squares.
Draw the corners of the squares together over the filling; then pinch the edges together.
Bake at 425°F (220°C) for 20 to 25 minutes or until golden brown.
Cut into eight 5 inch (12 cm) squares.
Arrange dough squares in muffin pans.
Combine remaining ingredients in a bowl.
Divide mixture evenly among the dough squares.
Draw the corners of the squares together over the filling; then pinch the edges together.
Bake at 425°F (220°C) for 20 to 25 minutes or until golden brown.
Chef
