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Glazed pineapple and star anise tarts
- Difficulty
Medium
Published 1999
The success of this tart relies on the flavour of the fantastic Bethonga pineapples that are grown in southern Queensland. They are extremely sweet and juicy and respond well to being cooked briefly with spices. Roughie pineapples work just as well for flavour. You need a blow torch or brulée iron to caramelise these tarts — both are available from good kitchenware suppliers.
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