These are pretty good. The proportion of pastry to jam is optimal, resulting in a thin crust of pastry that yields to the filling. Remember that texture is as important as taste. Am pleased about the shininess of the glaze, trick is to bake them for a bit before applying it. Will make the jam from scratch next year and win the award for best pineapple tarts. Continue reading
Ailin Jam 1000
Lee pineapple juice 8%
Lemon/lime juice 3.5%
Soften jam by heating in the microwave. Add ingredients. Stir
Jam easier to work with when cold. Freeze rolled jam balls for easier handling, especially when v soft.
Update: Use malt sugar/glucose when cooking jam for improved texture and milder sweetness.