These Scottish Pineapple Tarts (also known as Bump Cakes) are a true bakery classic — sweet, soft sponge topped with tangy ...

For hundreds of years, the pineapple was a status symbol for the very wealthiest of European royalty and nobility. A sin ...

This warm spiced pineapple tart is a streamlined version of tarte Tatin. We’ve kept the caramelized fruit and pastry but simplified the preparation and improved the presentation. It’s g… ...

If you still have not stocked up on pineapple tarts, there’s a new brand called Sneaky Little Tarts started by actor Shawn Thia, 28, and his brother-in-law. But you have to be quick to buy.

Yield: 4 servings 2 tablespoons canola oil or unsalted butter 2 cups 1/4-inch diced fresh pineapple or other fruit, see cook’s notes Pinch of kosher salt 3 tablespoons organic raw sugar 1 sheet ...

Sprinkle the pineapple with salt (about 25g/2tbsp) and mix with your hands so the fruit is evenly coated. Put the colander in the sink and leave for about 15 minutes, mixing occasionally.

Make Ahead: The filling needs to be made at least 8 hours, and the dough at least 30 minutes, in advance of baking the tarts. Storage: Refrigerate the filling in an airtight container for up to 1 ...

Ingredients. 600g store-bought sweet pastry. 6 egg yolks. 180g castor sugar. 40g cornflour. 500ml milk, warmed in a saucepan. 2 tbsp water . 480g pineapple, peeled and cut into small pieces ...

Oh, and do note that this cake-tart is not at all similar to Peony Jade’s regular bite-sized pineapple tarts. Let’s just say it’s like comparing Beyonce’s lush vocals to J. Lo’s reedy one.

There have been a number of new street food vendors coming out in the past month or so, and Mamak is one of the more intriguing ones. They specialize in rendang, a Malaysian stew that's popular ...