How to make Guyanese Pineapple Tarts скачать в хорошем качестве

How to make Guyanese Pineapple Tarts

RECIPE DOWN BELOW Hello everyone Welcome to my channel! These Pine tarts are made with a butter pastry dough And freshly made pineapple filling Flavoured with a little ground cloves which compliments the pineapple filling You can definitely taste the pineapple flavours. Great for a lovely snack or to serve as a dessert. Please Subscribe, and turn on post notifications to be notified when I post a new video. TIKTOK:   / countryfreshcooking1   FACEBOOK:   / countryfreshcooking1   INSTAGRAM: https://www.instagram.com/countryfres... MUSIC:    • Deck the Halls B – Kevin MacLeod (No Copyr...   Source: http://www.twinmusicom.org/song/303/d... Artist: http://www.twinmusicom.org INTRO & OUTRO MUSIC: "Ehrling - Chasing Palm Trees [Tropical House]" is free to use on the Internet. Music provided by BreakingCopyright:    • [No Copyright Music] Ehrling - Chasing Pal...   EDITING SOFTWARE: Wondershare Filmora RECIPE: Prep time 30 min Bake time 18 minutes Total time 48 Makes 8 5 inches pine tarts Ingredients: Pastry dough 1/2 Cup Pineapple filling ½ cup flour for dusting ¼ cup Milk A 5 inch circle cutter INSTRUCTIONS: Prepare the dough ahead of time. Like the day before baking Prepare the pineapple filling the day before When ready to make pastry Line one large cookie sheet with parchment paper (set aside) Preheat the oven at 375 degrees Fahrenheit Ten minutes before baking Use the refrigerated dough Allow the dough To sit at room temperature for 15 minutes. The dough will be a little hard to roll out But it will be manageable while rolling. It should be cold to work while handling Place some flour on the work surface Divide the pastry dough into 8 equal portion Roll it out to ¼ inch thickness . While dusting with flour to prevent sticking Cut into a 6 inch diameter Place one tablespoon of pineapple jam in the the center of each one Brush the edges with some milk using a pastry brush Fold the right side over the filling in the centre fix to seal properly Then fold the left side over the the right overlapping a little press to seal the edges properly Then fold the remaining portion over the opening to seal properly to make a triangle shape. Place them on the prepare baking tray 2 inches apart Cover with a tea towel, refrigerate overnight When ready to baked Place the pan on the top rack of the oven Let it bake for 18 Minutes or until slightly golden brown around the edges . Allow it to cool completely on a cooling rack before serving. Tips. Make the filling ahead of time Make the pastry dough ahead of time. Handle the pastry dough gently while rolling it out, don't press too hard, always dust with flour to prevent sticking. The oven should be heated for 10 minutes before you start baking Place the tray on the top rack of the oven. Store in an airtight container for storage Double the recipe if desired Enjoy. Pastry dough 1 1/2 Cup all purpose flour 1 Tbsp cornstarch 1/2 Cup salted butter or (1 Tsp salt if using unsalted butter ) 1/3 Cup ice water Instructions: In a large bowl add the flour and cornstarch Mix to combine Add the butter Press it into the flour to coat evenly Then Crumble it Until it reached a course cornmeal texture Add a little ice water at a time while bringing the dough together with your fingers tips The dough will start to come together when big clumps are formed Press it lightly together to form a dough Flatten to shape in a square shape Wrap with some cling wrap Refrigerate for one hour or over night. When ready to use Allow it to rest for 15 minutes.