Scottish Pineapple Tarts Recipe

Preheat the oven to 180C and unroll the pastry on a lightly floured surface. Cut the pastry into 12 circles using a fluted cookie cutter and place these into the cups of a bunsheet or small cupcake tray. You can line the tin with aluminium tart cases if desired but this is not essential.

Prick holes in the base of each pastry cup with a fork. Place a cupcake case on top of each, then fill with baking beans or rice.

Bake for 20 minutes, then remove the cupcake cases and baking beans and bake for a further 5 minutes.

Whilst the pastry is baking, make the pineapple jam. Add the pineapple chunks and juice to a blender or food processor and blitz into a pulp.

Add the blended pineapple and sugar to a saucepan and stir. Boil on a medium heat, stirring frequently until reduced and thickened. This should take about 20-25 minutes.

Allow the pastry cases and jam to cool for at least 15 minutes whilst you prepare the whipped cream and icing.

Add the cream and 30g icing sugar to a mixing bowl and beat with an electric hand whisk until you have stiff peaks.

In a separate bowl, make the icing. Add half of the icing sugar and half of the water and mix until smooth. Then add the remaining icing sugar and water. The icing should be thick enough to coat the back of a spoon but still pourable.

Add a few drops of yellow food colouring and mix to combine.

Spoon approx. 1 heaped teaspoon of the pineapple jam into each pastry case, smoothing it out up to the edges.

Use a small cookie scoop or tablespoon to spoon rounds of the whipped cream onto each tart. You can also use a piping bag with a large round nozzle if desired. Be sure to leave a gap around the edge of the cream to give the icing somewhere to pool.

Spoon the icing on top of the cream and jam in each tart, allowing it to drip down the sides and cover the jam up to the edges of the pastry.

Chill the tarts in the fridge until ready to serve.