Tangy Pineapple Tart

Set the oven to 190C.

Flaky Crust Pastry:

Ingredients:

500g plain flour

300g butter

Pinch salt

10ml lemon juice

100ml cold water

Method:

1. Sift the flour into a medium size bowl and rub in the butter

2. Add the lemon juice and water to cling together.

3. Knead until smooth.

4. Bring the dough together, place in a bowl, cover and place in the fridge for 30 minutes.

5. Roll out the pastry and line a greased tart tin with the pastry making sure it is even all around

the edges.

Pineapple filling:

Ingredients:

1/2 cup castor sugar

110g butter

2 eggs

pinch salt

2 cup chopped fresh pineapple

Method:

1. In a mix bowl cream together the castor sugar and butter until light.

2. Add the eggs, one at a time and mix in between.

3. Add the salt and stir in.

4. Fold in the pineapple and pour the mixture over the pastry.

5. Bake in the oven for 30 - 40 minutes, until the filling is set.

6. Serve hot or cold, with cream.

We had leftover pastry so we made a pastry lattice over the filling .