As my pineapple tarts were such a raging success with my in-laws last month I couldn't resist making them again with some tweaks. I love a versatile recipe and this bake offers so many flavour possibilities by swapping out the jam filling.
For this version I used some of my homemade raspberry and rhubarb jam and coloured the icing on top pink. I also reduced the icing sugar in the whipped cream to 1tbsp (instead of 3 tbsp) and felt it balanced the sweetness of the jam better. I also had more time to assemble these tarts so they're a lot neater than my first batch.
The shortbread type pastry was better to work with this time, generally less crumbly although I didn't mix it very evenly for fear of over handling it. I'll perfect it eventually. It's worth the effort as it's so deliciously buttery.
We enjoyed the tarts as part of a mother's day high tea at my in-laws' house. I thought the tarts looked so cute on my favourite Royal Winton Grimwades 3 tier cake stand. Pastel perfection! It was lovely to have an excuse to use it. Long time readers (if they're still around?) may remember it from old posts, back when I used to take time to create pretty photos for the blog. Those were the good old days.
Don't be surprised if you see yet another version of these tarts on the blog. There's a strong possibility I'll try a lemon curd version for the Man's birthday next month.
