Ingredients for 4 people
100 gr Apricot jam
100 gr Butter
200 gr Flour
300 gr Pineapple
50 gr Sugar
Rum
Salt
Prepare the pastry by mixing the butter, sugar and salt into the flour. Roll out using a rolling pin and fold over three times. Shape into a ball and place in the lower part of the fridge for half an hour to rest.
Roll out the pastry to approx. 3 mm thick, large enough to cover the bottom and sides of a dish. Butter the bottom of the dish, place the pastry on top and cover with baking paper; place in the oven.
Note: When cooking for 8 to 10 people cover the whole baking dish with baking paper instead of butter.
