So I'm continuing on with my Great British Bake Off inspired tarts and this is a sweet one. I've used pineapple but most fruit works well. Apple is particularly good too because the flapjack topping is like chewy toffee so a perfect match.
I usually make one large tart but opted for individual portions purely so I could try out my new silicone mould. I'm quite new to silicone for baking and not sure if I quite like it but I have to say, they were very easy to get out. It can be a bit hit and miss sometimes using metal baking tins, especially when cooking something with bubbling sugar that sticks but I'm too old school I think. When making a victoria sponge I can only do it in pounds and ounces, my husband says that's because I'm classically trained. I quite liked that.
Anyway, back to the recipe. It's just a case of making a pastry shell, fill it with fruit them bob the flapjack mix on top and bake. I could not believe how unctuous and cosy these were. My Mother used to make Pine Tarts which were a triangular jam tart with pineapple jam, these are like the pimped up version of those.
500g Pineapple in small chunks (Fresh or Tinned)
2 tbsp Golden Syrup
50g Light Brown Sugar
75g Porridge Oats
Make the pastry by rubbing the butter into the flour to make a light crumb, add the egg and form into a dough. Knead slightly till soft and smooth. Line a muffin tray with the pastry and bake blind at 180C for 15 minutes. I used cup cake cases in each tart shell to put the baking beans in.