Tartelettes aux Ananas

Pineapple Tarts

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make round shells from Sucrée dough. Cut canned pineapple slices horizontally in half, making them half their original thickness, or even thinner if possible. Then cut the whole slices into halves. Soak in