Making the Pineapple Filling (minus the Whole Cloves), Jam, was very tasty and easy. I used my Immersion Blender to puree everything into nice smooth, and small, pieces. There is plenty left over, so put it in a Container (and Refrigerate it) and use it for your Bagels/Toast/English Muffins/Yogurt (in the Morning). Making the Tart Crust, fresh, wasn't too hard (but you must refrigerate the Dough overnight to get the best consistency to easily roll it out and to cut it). The Directions on how to make the Tart shape is too confusing and thankfully I know how to make them already. A 2" Flat Cookie Base, spread the Pineapple Filling Inside, and then layer a 1 1/2" Dough Ring on the top.
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Making the Pineapple Filling (minus the Whole Cloves), Jam, was very tasty and easy. I used...