You may remember me mentioning these bars a weeks or so ago, they so nearly failed on me, I managed to save them, but I don't think I'd make them again with this flavour combo! I absolutely love pineapple, but think these would work better with a tarter fruit. I want to try with raspberry, but here's the recipe.
You will need:
> 20cm x 20cm square tin
Adapted from The Improv Kitchen
Makes 9-12 bars
Ingredients for the crust:
> 125g butter
> 1/4 cup caster sugar
> 1 cup plain flour
Ingredients for the filling:
> 12oz pineapple, crushed/chopped
> 3/4 cup caster sugar
> 3 egg whites
> 1 egg
> 2/3 cup plain flour
> Preheat the oven to 180 degrees C and line the baking tin.
> Make the crust first, beat the sugar, butter and flour together until it looks like a crumbly dough, but will stick together when you press it.
> Place the dough into the cake tin and flatten it out. Make sure you have an even layer.
> Place it in the oven and bake it for 20-25 minutes until firm to touch.
> Leave the crust to cool whilst you make the filling. Place the pineapple, sugar, egg and whites and flour ina bowl and mix together until smooth.
> Pour the mixture on top of the crust.
> Ensure you have an even layer, it's quite runny so it should automatically level out.
> Place in the oven for 45-50 minutes. First of all I baked mine for 30 minutes, it was browned and firm, but when it started to cool, wasn't cooked so I put it back in the oven. You may need up to an hour, it needs to be really quite brown around the edges and very firm to touch.
> Leave to cool in the tine for about 20 minutes, before taking it out and leaving it to cool completely on a wire rack. Slice into 9 or 12 and keep in an airtight container with greaseproof paper between layers.