Prep Time: 1 hour  
Cook Time: 35 minutes
Total Time: 1 hour and 35 minutes   
Yield:  15 tarts

The Pineapple Jam

Ingredients

  • 2 large pineapples peeled and grated.
  • 1 cup of brown sugar
  • 1/4 cup of lemon juice
  • 2 teaspoons of cornflour
  • 1 teaspoon of vanilla essence (optional)
  • a pinch of salt
  • 1 tablespoon of margarine

Method

  1. In heavy saucepan combine cornstarch, all the sugar and salt.
  2. Add pineapple with juice and mix well.
  3. Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
  4. Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and it loses its “milky” look.
  5. Remove from the heat and add margarine, stirring to melt.
  6. Let your mixture cool and prepare the dough.

The Dough

Ingredients

  • 3 cups of FMF Babakau Mix
  • 250g of margarine
  • 3/4 cold water
  • 1 cup of flour for dusting

Method

  1. In a large basin combine the Babakau mix and the margarine.
  2. Once mixed in thoroughly add the water one tablespoon at a time.
  3. Form the dough, cover it and put it in the fridge for 45 minutes.
  4. Preheat the oven at 180 degrees Celsius.
  5. Dust the surface lightly with flour and roll out the dough.
  6. Cut the dough in to even rectangles.
  7. Add the filling on top of one rectangle and then lightly rub some water to seal the edges. Press lightly around the mini pie with a fork to seal the edges properly.
  8. Brush the tops with melted margarine and bake for 35 minis or until golden brown.
  9. Serve hot with a cup of tea.