Mini Pineapple Tarts

23 Mar

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PINEAPPLE TARTS

 

PINEAPPLE DICED. ADD SUGAR, PINCH OF SALT AND 1/2 TSP LIME JUICE. COOK PINEAPPLE OVER MEDIUM LOW HEAT. COOL. 

FOR DOUGH – USE FLOUR, SALT, BUTTER, AND LITTLE MILK. USING A FORK, BLEND BUTTER AND FLOUR AND SALT. ADD LITTLE MILK AND CONTINUE TO MIX INTO A BALL. REFRIGERATE. ROLL OUT DOUGH AND CUT INTO SMALL DISCS.  SPOON PINEAPPLE MIXTURE INTO EACH DISC. USE A MUFFIN PAN TO BAKE (350 DEGREE).

WHEN COOL DUST OFF WITH POWDERED SUGAR.

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