Air Fryer Pineapple Tarts

Instructions

Steps to pastry:

1. Sieve the flour into a large bowl and set aside.
2. Beat butter, sugar, and salt, until light and fluffy. Add vanilla extract and mix until incorporated.
3. Add flour and mix until just incorporated. Do not over-mix.
4. Cover the dough and chill for 30 minutes.

Steps for all

Open Face:

1. Roll the tart pastry to approximately 5mm thick and using a pineapple tart cookie cutter cut out the cookies and place them directly onto the parchment paper.
2. In the center of the cutout pastry, place a teaspoon of the pineapple filling. (Roll between your palms to form a ball of filling)

Square:

1. Weigh out 35g of dough and 2 teaspoons of pineapple filling, rolled into a ball (approx. 20g).
2. Wrap the dough evenly around the pineapple filling then gently press the dough into the square mold (4.5cm by 4.5cm).

Once ready, Bake in the Air Fryer for 12 – 15 minutes at 350F or until the edge of the cookie is lightly golden brown.
Let the tarts (both open-face and square tarts) cool for at least an hour before keeping them in an air-tight container. For the square tarts, remove them from the mold only when they are totally cooled.

Go to the next page to get the Amount Per Serving