Small pineapple-coconut tarts

Name: Small pineapple-coconut tarts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 125 g Butter or margarine; 200 g Flour; 50 g crushed almonds; 1 egg (size M); 75 g Sugar; 1 TABLESPOON Cocoa powder strongly de-oiled; 1 package Vanillin sugar; 1 pinch Salt; 1 (approx. 800 g) medium-sized pineapple; 100 g Apricot Jam; 7-10 Tbsp juice of 1/2 lemon; 50 g Coconut flake; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

125 g Butter or margarine
200 g Flour
50 g crushed almonds
1 egg (size M)
75 g Sugar
1 TABLESPOON Cocoa powder strongly de-oiled
1 package Vanillin sugar
1 pinch Salt
1 (approx. 800 g) medium-sized pineapple
100 g Apricot Jam
7-10 Tbsp juice of 1/2 lemon
50 g Coconut flake
7-10 Tbsp Fat and flour

Directions

1
Dice the fat and knead with flour, almonds, egg, sugar, cocoa, vanillin sugar and salt to a smooth shortcrust pastry. Cover and put in a cool place for about 30 minutes. In the meantime, clean the pineapple and peel it so that there are no brown spots left on the flesh. Cut the pineapple into approx. 5 mm thick rings and remove the stalk with a (approx. 2 cm Ø) cutter. Cut the pineapple rings into small pieces. Divide the dough into 5 pieces. Grease 5 tartlets with removable bottom and dust with flour.
2
Pour in the dough and line the tartlets. Arrange the pineapple pieces on the tartes in a fan shape. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the bottom shelf for approx. 25 minutes. Remove from the oven and allow to cool for approx. 10 minutes. Remove from the tin and let cool completely for about 20 minutes. Heat apricot jam and lemon juice, pass through a sieve and spread on the tartes. Sprinkle with coconut shavings
3
Waiting time approx. 1 hour