PINEAPPLE TARTS
learn to make your own, oven-fresh and authentic!
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Introducing:The Home Baker's Guide to Easy and Authentic Pineapple Tarts ebook
Pineapple tarts are loved. The reason is simple – they taste great AND look good!
The ONE problem with pineapple tarts – you pretty much can’t buy them unless you live in Singapore or Malaysia.
If that’s you – you love and miss pineapple tarts - but can’t get them off the shelf, or if you want to try making your own, then The Home Baker’s Guide to Easy and Authentic Pineapple Tarts for you.
Not a “home baker”? Never really baked before? No worries – with this COMPLETE 21-page guide on your shelf – you’ll be a pineapple tart baking home baker in a couple of hours. It’s EASY.
Comments from a beginner baker:
Roslynn , a Hokkaido University student with no baking experience says after using this ebook to produce 50 tarts: The two things that I like most about this recipe is that it was impossible to fail and how lovely the crust was. It was really easy to make and the best thing about it was that the end product was so delicious! I can't wait to make more for my friends.
Roslynn shared those tarts with two of her Singaporean friends, who ate the whole batch and were amazed that it was Roslynn’s first time making pineapple tarts.
The secret is in the pastry – this little book contains an incredible recipe for tart pastry that is unbelievably easy and robust and forgiving of baking errors. It uses only three ingredients (well, 4, if you add the optional ingredient), ones that you can get at any supermarket, and takes no more than 5-10 minutes mix together. This pastry is perfect for the non-baker, the beginning baker, the once-a-year-baker, the very young baker and the very busy baker. Makes a fantastic addition to the repertoire of an experienced baker, too.
This is what Erica Banks, an American who is now completely in love with pineapple tarts, has to say about the pastry:
Now, The Home Baker’s Guide to Easy and Authentic Pineapple Tarts doesn’t just give you the pastry and pineapple filling recipe. Many recipe books go something like this: “Combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens.” Vague instructions that seem to assume everyone reading that recipe is an experienced baker. The Home Baker’s Guide breaks away from this trend by providing detailed, careful instructions. Here’s an excerpt from page 9:
“Step 4: Bringing the jam to right consistency.
Keep stirring over the heat until the jam dries sufficiently – it should seem just a little moister than the jam that tops pineapple tarts you buy at the store. Take it off the heat and allow the jam to cool – it will thicken a little further and dry a little upon cooling. While being dry, the jam should still be a little wetter than the filling on the pineapple tarts that are ready for eating, because baking will dry it out and caramelize the sugars a little further. Also, it should be dry enough to hold its shape when squished together with your fingertips, a spoon, or when gently rolled into a little ball between your palms…”
EVERY STEP in the process of pineapple tart making is described in detail with clear, precise instructions and relevant photographs.
You get more than just a “pineapple tart” making recipe though. You get a whole package of information, covering pre-production and post-production of the tarts. Here’s what you’ll see on the content page of your 21-page guide:
1.Introduction to Pineapple Tarts (includes shopping list and calorie information)
2. Baking Basics
3. Your Detailed Guide to Pineapple tarts (the biggest part of the book)
-Part 1:The pineapple filling
-Part 2: The pastry
-Part 3: Assembling your tarts
3:Assembling and baking the tarts
4. Scaling the Recipe and Conversions
5. Your Guide to Freezing Pineapple Tarts
6. Pineapple Tart Notes
7. Recipe Card
As you can see, this is your all-in-one, one-stop guide with everything you’ll need to know to make oven-fresh, mouth-watering, authentic, the flavour-of-home pineapple tarts! Check out a sample page [here](Pineapple_Tarts_readb4buy.html)!
All this is yours for $9.99!
[CLICK HERE TO PURCHASE](http://1.chefdawn1.pay.clickbank.net/)
Not sure if you REALLY want to through the trouble of making your own tarts?
There’re quite a few advantages to home baking – here’s five of them:
Quality control – you know for sure that these tarts are made from the best ingredients e.g: real butter instead of the cheapest commercial bakery-use margarine.
Absolute freshness – you can eat them right out of the oven. Nothing gets fresher than that.
Calorie control – besides making the tarts smaller, you can make much healthier versions of the tarts for even more guilt-free enjoyment. You can make pineapple tarts with zero added sugar, reduce the amount of fat in the recipe, substitute the all-purpose flour (refined carbohydrates!) with whole-wheat versions and much more.
Complete customizability – when you bake your own tarts, you have perfect control over the size and shape of your tarts. You can break tradition by making them soccer ball-shaped for your soccer-crazy loved ones or tortoise-shaped for the budding zoologist in your family! Going a step further with breaking tradition, if you like, a spoonful of rum in the batter can give an awesome depth to the tarts.
Sharing the love – few things speak more warmth than a gift of homemade cookies.
In light of Pineapple Tarts being a festive cookie, all orders of The Home Baker’s Guide to Easy and Authentic Pineapple Tarts come with the following, absolutely FREE OF CHARGE:
Bonus #1. Dawn’s Super Easy Dessert Collection 1
This is a collection of 10 super-easy, quick-to-make and impressive desserts. Check out a sample page [here](Pineapple_Tarts_readb4buy.html).
Bonus #2. Dawn’s Quick Guide to Surviving the Holiday Calories –
This 12-page guide contains quick, practical tips on surviving the festive calories and more. Also includes a complete no-equipment (can be done in your living room) fat-loss exercise program, contributed by a fitness professional. Check out a couple of sample pages (scroll down just a bit) AND preview videos from the exercise program [here](Pineapple_Tarts_readb4buy.html).
Bonus #3. Five COMPLETE cookbooks from the turn of the 20th century – get a chance to see what cooking used to be like and compare it with the now, surprise those around you with bits of old cooking trivia and even have a historical cooking day with your friends!
Reform Cookery Book, by Mrs Jean Oliver Mills, (1905) Things Mother Used to Make, by Lydia Maria Gurney, (1914) Recipes Tried and True, by the Ladies’ Aid Society, (1894) Many Ways For Cooking Eggs, by Sarah Tyson Heston Rorer (1894) Breakfast Dainties, by Thomas J Murray (1885)
All this is yours for $9.99!
[CLICK HERE TO PURCHASE](http://1.chefdawn1.pay.clickbank.net/)
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