Please see pineapple tarts part one: the jamening for previous adventures in pineapple tarts.
Last week's batch of pineapple tarts resulted in too much batter and insufficient jam quantities. Buoyed by my success of first time jam, I decided to go for a double batch of jam, using one large tin of crushed pineapple instead of one small tin of diced pineapple.
This was a mistake! The jam started simmering away happily, then took one million trillion years to reduce, and then started burning to the base! The end result was a very strong pineapple jam, in the wrong colour, and of copious quantities! It was perfectly serviceable for experimenting, but I would probably not serve it to anyone!
The purpose of part two was to see if I could make this batch free from gluten.
I would judge this as moderate success - the flavour of the pastry was a bit milder than I would ideally like it, and it didn't need as long in baking (the end result with the same baking time is a little stiff, clearly over cooked). The pastry goes stale after one day, but I was expecting that. Overall, however, I think I am foreseeing success in my gf pineapple tart future.