:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/02GofUfZkrxVSr9Q8SOM/07c52366b910c42888837b88e49a3f.jpeg "Pineapple tarts")
Source: Pixabay: sharonang
Pineapple tarts
Baking has always been a hobby of mine, and I'm particularly proud of this fruity dessert. I've made pineapple tarts many times and they've always been a great success.
Ingredients
- 600 g Pineapple (fresh or canned)
- 250 g self-rising flour
- 150 g confectionery sugar
- 1 package baking powder
- 1 package vanilla sugar
- 150 ml milk
- 100 ml oil
- 4 egg
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Directions
First, preheat the oven to 180°C. I always recommend doing this before making the dough, it makes a huge difference to the result.
Mix the flour with the baking powder, icing sugar and vanilla sugar. It's a good idea to mix them thoroughly so that the baking powder can be distributed in the dough.
Beat the eggs in another bowl, add the milk and oil. Mix them together with a hand whisk until you have a homogeneous mixture.
Cut the pineapple into small pieces and set aside. If possible, always use fresh pineapple as it will make the cake much tastier.
Add the egg mixture to the flour mixture and mix thoroughly. Be careful not to overmix the mixture as this may affect the consistency of the cake.
Add the chopped pineapple and gently fold into the dough.
Pour the batter into a baking pan lined with baking paper and bake for 25-30 minutes, or until the top is golden brown.
When ready, let the cake cool and slice.
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