A collection of popular Portuguese recipes from mainland Portugal, the Azores, Madeira and around the world.
Monday, September 27, 2021
About
These sweet and delicious Portuguese pineapple tarts are very hard to resist and make the perfect snack.
Info
Preparation time:
30 min
Cooking Time:
50 min
Ready In:
1 h 20 min
Level of Difficulty:
Easy
Servings:
10
User:

Portuguese Pineapple Tarts Recipe - Portuguese Recipes

Portuguese Pineapple Tarts Recipe

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Posted in: Snack Recipes
Wed, Nov 8, 2017, 02:54
3 out of 5 with 43 ratings
Views: 37093

Ingredients

Dough:2 and 1/3 cups of flour1/2 cup of softened salted butter + a little extra to grease the cups1/2 cup of powdered sugar1 teaspoon baking powder1 eggFilling:14 ounces of fresh pineapple, peeled and cut into very small cubes2 cups of sugar2 eggs + 2 yolks1 1/4 cup of water
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  • This site uses US measurements.

    Directions

    Filling:

    1. Put the sugar in a small pot, along with the water, bring to a boil and simmer for 15 minutes, stirring occasionally.
    2. Add the pineapple cubes and boil for another 5 minutes, than remove the pan from the heat and let it cool.
    3. In a bowl, mix the eggs with the egg yolks and add the eggs to the prepared pineapple, mixing very well and set aside.

    Dough:

    1. In a bowl, add the flour, the egg, the powdered sugar, the butter previously cut into small pieces and the baking powder and knead until a homogeneous dough is obtained.
    2. Form a ball with the dough and wrap it in sticky film.
    3. Leave to rest in refrigerator for about 20 minutes.
    4. Preheat the oven to 180ºC or 350ºF. 
    5. Grease muffin cups/trays with butter.
    6. Remove small portions of the dough and flatten them in a circular shape, place the dough in each cup, pressing with the fingers to the bottom and sides, don't leave the dough layer too thick.
    7. Fill the cups with the pineapple preparation and bake for approximately 25 minutes.
    8. Remove from the oven and let it cool completely before unmolding gently.
    9. Serve at room temperature.

    A recipe adapted from the magazine TeleCulinária nº1520 (Portugal)

    Recipe & Photo Credit: elvirabistrot.blogspot.pt *

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