| PINEAPPLE TART INGREDIENTS | 4 PORTIONS |
| Sugar Paste | 100g |
| Pineapple | 200g |
| Apricot glaze or red glaze | 2 teasp |
METHOD
1. Cut and trim the pineapple neatly.
2. Lien flan ring and pierce and cooked to blind.
3. Tear or cut a piece of paper 2 cm (1 inch) large in diameter than the flan ring, place it carefully in the flan case
4. Fill the centre with dried peas or beans etc. 5. Bake at 200-220°C (Reg, 6-7; or 400 – 425oF) for about 30 minutes.
6. Remove the flan ring, paper and beans before the flan is cooked through
7. Eggs wash and return to the oven to complete the cooking.
8. Add pastry cream and half sliced (half of sliced ring).
9. Dress neatly in flan case.
10. Cot with glaze
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