Pineapple Tarts Filling

Since my last post on pineapple tarts, I've received a few emails asking me about the filling--how it looks, the texture, the inside of the pineapple tarts--and I thought I would share this picture of pineapple tarts filling with you. A perfect pineapple filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process. Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement--the pastry was soooooo crumbly it practically melted in my mouth. Needless to say, I finished all of them, again! What about the 7 pounds I lost? Well, I've gained back 4...time for more salad and tofu! *wink* View the inside of the pineapple tart after the jump.... To read the original post and get the complete recipe of pineapple tarts, please click here.