6 cups (800 g) 1 3/4 lb peeled fresh pineapple
8 fl oz (250 ml) pineapple juice
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
2 level tsp (10 ml) arrowroot lemon juice
8 fl oz (250 ml) pineapple juice
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
2 level tsp (10 ml) arrowroot lemon juice
for the short crust pastry
2 cups (225 g) 8 oz flour (All purpose)
2.5 ml (1/2 tsp) salt
1 stick (8 Tbsp)4 oz (100 g) margarine (or half butter, half lard)
flour for rolling out
2.5 ml (1/2 tsp) salt
1 stick (8 Tbsp)4 oz (100 g) margarine (or half butter, half lard)
flour for rolling out
method
1. Set the oven at 200°c (400°f) gas mark 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
3. Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) flan tin or ring placed on a baking sheet.
4. Line the pastry with greaseproof paper and fill with baking beans.
5. Bake 'blind' for 20 minutes, then remove the paper and beans.
6. Return to the oven for 5-7 minutes. Set aside.
7. Dice the pineapple into a colander, removing the core and any remaining peel.
8. Drain the pineapple well.
9. Bring the pineapple juice and sugar to the boil in a saucepan, then lower the heat and simmer for 10 minutes.
10. In a cup, mix the arrowroot to a paste with a little lemon juice, then stir it into the syrup. Cook gently, stirring, until the sauce boils, thickens and clears.
11. Put the drained pineapple dice in an even layer in the cooled flan case, pour the syrup over the top and cool completely.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
3. Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) flan tin or ring placed on a baking sheet.
4. Line the pastry with greaseproof paper and fill with baking beans.
5. Bake 'blind' for 20 minutes, then remove the paper and beans.
6. Return to the oven for 5-7 minutes. Set aside.
7. Dice the pineapple into a colander, removing the core and any remaining peel.
8. Drain the pineapple well.
9. Bring the pineapple juice and sugar to the boil in a saucepan, then lower the heat and simmer for 10 minutes.
10. In a cup, mix the arrowroot to a paste with a little lemon juice, then stir it into the syrup. Cook gently, stirring, until the sauce boils, thickens and clears.
11. Put the drained pineapple dice in an even layer in the cooled flan case, pour the syrup over the top and cool completely.
serving amount
serves 8
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
