Ingredients:
2 cans crushed pineapple
Sugar - depends how sweet you would like it
1 large egg
Pastry
1 lb (16 oz) flour
1/2 lb (8 oz) of Crisco shortening
Instructions:
Drain the majority of the liquid in the pineapple within the cans, then empty the cans right into a pot. Add sugar up until the sweetness is preferred for your taste.
Boil the pineapple on the medium fire before the juice is absorbed however the fruit isn't dry. Stir frequently to prevent burning. Reserve to awesome.
Prepare the pastry: mix the flour and shortening together before the mixture becomes crumbly like bread crumbs.
Then, while you mix together with your hands, add small quantities of cold water when needed, and knead before the flour mixture becomes soft and doughy.
Discontinue 1 " balls and unveil into thin models.
Put some the pineapple mixture in the heart of each round, after which close the pastry within the filling to create a triangular-formed tart. Make use of a fork to pinch the corners shut.
Beat the egg inside a bowl and brush it on the top from the pine tarts.
Place the tarts within an oven preheated to 350°F, and bake for 25 - 25 minutes or until done.
