Don’t you love reviving a recipe you used to made decades ago only to discover it is as delicious as your memories made it? I’d be nervous to try that principle with my Nan’s chow mein (think a lot of cabbage, beef mince and curry paste, there may even have been sultanas) or Mum’s apricot chicken (the one using the can of apricot nectar and the packet of french onion dip mix which I still see doing the rounds) but with this slice it was a delightful trip down memory lane.
Seriously, it’s probably been more than two decades since I started making this. I am fairly certain it is a Women’s Weekly recipe – how could it not be! When Mum had a piece she recalled this was one of the first recipes I made from go to wo on my own. So I was probably 10 or 12.
Pineapple Apple Slice
Finely grated rind of 1 lemon
3/4 cup caster sugar
1 cup plain flour
1/2 cup self-raising flour
410g can of crushed pineapple, well drained
480g can of pie apple
Grease and flour a 22cm square cake pan and preheat the oven to 180C
Cream the butter, sugar and lemon rind
Add the eggs one at a time and beat well
Fold in the flour, the batter with be thick
Spoon half the mix into the base of the tin and spread evenly
Top with the mixed tinned pineapple and apple
Dollop spoons of the batter over the top and smooth out as best you can – this is not a precise science, it’s OK to have some of the filling sticking through
Bake for 45 minutes, cool and then sift over some icing sugar.
I have been pining for old fashioned pineapple tarts that traditional bakeries make. The ones with a short pastry, pineapple filling, moch cream and topped with passionfruit icing. Linda helped by providing the pineapple filling recipe from the Presbyterian Ladies’ Cookbook or some such treasure trove of old fashioned pre-world war II (apparently) delights.
Pineapple Passionfruit tartlets
1 medium pineapple, sliced very finely then diced (easier to do this if the pineapple is cold)
1/2 cup sugar
1/2 cup water
1 tbs cornflour
2 tbs water
1 egg yolk
Combine the pineapple, sugar and water in a saucepan and bring to a gentle boil to cook for 10 minutes
Combine the cornflour, water and egg yolk then stir into the pineapple and cook until thickened
I can’t tell you how making this, then tasting it made me feel. I was jettisoned back to my childhood and the fact that I now had the recipe to make whenever I feel like it was so empowering and exciting! Next
125g butter, softened
80g icing sugar
1/3 cup milk, warmed
1/2 tsp vanilla
2 tbs boiling water
Beat the butter and sugar until pale and fluffy
Add the combined milk, vanilla and water a little at a time until all incorporated
Just try not to eat this straight from the bowl.
1 1/2 cups icing sugar
30g butter, softened
1 1/2 tbs boiling water
Beat the icing sugar with the butter and water by hand
Add the passionfruit by spooning the pulp into a small strainer then push the juice of one half of the passionfruit through, adding some of the seeds to dot the icing.
You might need to add more passionfruit depending on the texture. You want it somewhere between being spreadable and being a glaze. (in the picture above, my first attempt, the icing was a bit too stiff)
4 cups plain flour
350g unsalted butter
1/4 – 1/2 cup cold water
Rub the butter through the flour
Add enough water to bring the dough together
Flatten to a disc and refrigerate for 30 minutes
Roll out to quite thin and line 12 1/4 cup tartlet cases. Prick bases and bake in 180C oven until golden.
This pastry recipe is the one I use for everything. I very rarely make a sweet shortcrust pastry as I find using straight shortcrust helps counterbalance the sweetness of a pie filling. The following pastry however, is perfect for a neenish tart, where the pastry is really a major part of the experience. It is much more like a biscuit crust.
To build the tartlets
Spoon some pineapple into the base
Top with moch cream and smooth surface
Spoon over icing with a palette knife and smooth off.
Pastry for Neenish Tarts
125g soft butter
1/3 cup caster sugar
1/2 tsp vanilla extract
1 1/2 cups self-raising flour
Using an electric mixer with paddle attachment, beat together the butter and sugar for 4 minutes until pale and fluffy
Add vanilla and egg and beat until combined
Stir through the flour then wrap in plastic wrap and refrigerate for 20 minutes
Roll out to 3mm thick and line 12 1/4 cup capacity tartlet tins
Prick bases and bake at 180C for 10 minutes.
1 1/2 cups icing sugar
30g butter, softened
1 tbs water (you can use sherry for a grown-up version)
1 1/2 tbs cocoa powder
1 tsp lemon juice
Beat the icing sugar, butter and 1 1/2 tbs of boiling water by hand
Divide the mixture in half. Either add 1 tsp of sherry or the 1 tsp of lemon juice to one half and set aside
Add remaining sherry to cocoa and stir to combine then mix in to remaining icing
To build the tarts
Fill the pastry case with a spoon of jam
Top with moch cream and level out
Using a small palette knife ice half of each tart with the chocolate icing then ice the other halves with the lemon/white icing, smoothing to edges.