Pineapple Tarts

Ingredients and Weight:

• All-purpose flour - 500g
• Unsalted butter - 225g
• Castor sugar - 120g
• Egg yolks - 2 large
• Vanilla extract - 1 tsp
• Salt - 1/4 tsp
• Canned pineapple, drained and crushed - 400g
• Light brown sugar - 100g
• Cinnamon powder - 1/2 tsp
• Ground cloves - 1/4 tsp
• Toasted pecans, chopped - 1/2 cup (optional)

Preparation Time: 30 minutes

Cooking Time: 20-25 minutes

Difficulty Level: 2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, salt, and vanilla.
3. Cut the cold butter into small cubes and add to the dry ingredients. Use your fingers or a pastry blender to work the butter into the flour until it resembles coarse crumbs.
4. Add the egg yolks and mix until the dough just comes together. Do not overmix.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
7. Use a round cookie cutter to cut out circles from the dough.
8. Place the dough circles into 8 tartlet pans (approximately 4 inches in diameter). Trim any excess dough around the edges.
9. In a separate bowl, combine the crushed pineapple, brown sugar, cinnamon, cloves, and toasted pecans.
10. Spoon the pineapple filling into the prepared tartlet shells.
11. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
12. Let cool on a wire rack before serving.

Nutritional Information:

Per tart (1/8th of recipe): * Calories: 250 * Fat: 15g * Carbohydrates: 30g * Protein: 3g

Dish Characteristics:

• Buttery and flaky pastry
• Sweet and tangy pineapple filling
• Nutty crunch from the toasted pecans
• Perfect for dessert or tea time

User Comments:

• "These tarts are absolutely delicious! The crust is the perfect combination of flaky and buttery, and the pineapple filling is sweet and tart. The toasted pecans add a nice nutty touch."
• "I made these for a party and they were a huge hit. Everyone loved them!"
• "These tarts are so easy to make, but they look and taste like they came from a professional bakery."
• "I can't believe how delicious these tarts turned out. I'm definitely going to be making them again and again."
• "These tarts are perfect for summer. They're light and refreshing, with just the right amount of sweetness."

Special Precautions and Tips:

• To make sure the crust is flaky, keep the dough cold throughout the process.
• If you don't have tartlet pans, you can bake the tarts in a muffin tin.
• For a vegan version, use dairy-free butter and milk in the dough.
• If you don't have toasted pecans, you can substitute chopped walnuts, almonds, or even coconut flakes.