Pineapple Tarts

My husband is Samoan, and over the years I have cooked A LOT of food for him, his family, and our Samoan friends. I have cooked a variety of traditional dishes, and as we get older, I have tried to make some of these dishes a little bit healthier. It is very challenging to do so for a lot of the food that is common in Polynesian cuisine, but I continue to try! As healthy as I might make it, if it doesn't taste good, my hubby is not going to eat it! One of our favorite desserts is "Paifala", also know as half-moon pies. These pies are literally the size of half a pie, and look like someone took a whole pie and folded in half; hence the name.

I have searched online for a Paifala recipe, and after trying a variety of recipes, ended up developing one that is slightly healthier than the original. My version is much smaller than the original, but a big hit with everyone who has tried them so far. Because this is different from the original in a number of ways, I prefer to call it pineapple tart. This recipe will make about 16 medium sized tarts. They are great for breakfast, brunch, or dessert. With a substitution or two, they are also vegan!

FILLING
2 - 20oz cans of crushed pineapple (drain and reserve liquid)
2 cups sugar (I prefer organic white sugar, Florida Crystals)
1 cup plain soy milk (almond or rice milk will work just as well)
2/3 cup corn starch
2/3 cup juice from drained pineapple

CRUST
6 cups all-purpose flour
4 tsp baking powder
2 cups + 1 TBS coconut milk (canned)
2/3 cup butter, melted (may substitute coconut oil)
dash salt

1. In large pot (4-5 quart), mix pineapple, sugar, and milk)
2. Cook on stove top over medium heat

3. In separate bowl,  combine cornstarch and juice from pineapple until well blended.
4. Add mixture to pot. Continue to stir until mixture begins to thicken. It should be thick enough to stick to the spoon.
5. Remove pot from heat and set aside, uncovered, to cool.

6. While mixture is cooling, combine all ingredients for crust. A stand mixer with dough hook is the easiest way, but you may also combine by hand.
7. Kneed until all ingredients come together. Do not mix too much, as this tends to dry out the dough. It should be moist, and will be a bit lumpy.

8. Divide the dough ball into two halves. Wrap one half in plastic wrap. This will keep the dough from becoming too dry.
9. Divide one half into two, and then separate each half into four, making a total of 8 pieces.

10. On lightly floured surface, roll each ball out into flat circle, about 6 inches in diameter.

11. Use cookie or ice cream scoop to place pineapple mixture in center of dough circle.

12.Lightly wet edges of dough with room temperature water.
13. Fold over, and join edges, forming a half moon shape.
14. Us fork to press edges together and to poke holes in top of tart. This will help the filling to not burst out while baking.

15. Place tarts on cookie sheet lined with parchment paper.
16. Bake at 375 degrees for 35-40 minutes.

17. Remove from oven and cool on wire rack.
18. Let tarts cool completely (about 2 hours), before eating.
19. Store in airtight container or ziplock bags. Do not refridgerate.
20. Enjoy!