Cranberry Pineapple Yeast Tarts

– by Jean Fisher

Canned pineapple tidbits and canned cranberry sauce fill these tarts made from raised sweet-roll yeast dough.

Share It!

Cranberry Pineapple Yeast Tarts

Print out the recipe for Cranberry Pineapple Yeast Tarts

Makes 12

1 package active dry yeast
1/4 cup warm water
1 cup milk
1/4 cup sugar
1/4 cup butter
1egg
4 cups flour

Filling

1 15-ounce can cranberry sauce
1 cup pineapple tidbits, drained

From kitchen to table in 4 hours.

Knead dough into a soft ball. Pinch off one inch pieces and roll into balls. Place four balls into each section of the muffin pan.
Cover and let rise until double (about 1 hour).
Spoon cranberry sauce into a small bowl and mix until smooth. Add pineapple tidbits and set aside.
Preheat oven to 375 degrees.
Punch down the center of each tart. Spoon a tablespoon of cranberry-pineapple filling into the depression you made in the center of each tart.
Place in oven and bake for 20 minutes or until golden brown.

Custom Search