baked pineapple tarts, both open and closed. i personally prefer the closed type (: it really takes a lot of work from pineapple to what you see, pineapple paste. one day gone for pineapple paste. what i dread most is thse "pineapple eyes"! hahah. pls pardon those there and then photos i've taken.
inspired by nancy to bake the rose pineapple tarts. but mine is far from hers! can she pls enlighten me, how she make those petals thick and nice? mine is not bad to see, bad to hold, once broken consider pineapple crumbs! hahah. in short, is FRAGILE!
spotted a rabbit pineapple tart? saw from cuisine paradise and i made two (:
as for those pineapple rolls, can anyone enlighten me, how to avoid or make it not have any cracks??
THANK YOU!! (: (:
