Pine Tart


2 cans crushed pineapple
Sugar - depends how sweet you want it
1 large egg
1 lb (16 oz) flour
1/2 lb (8 oz) of Crisco shortening


Drain most of the liquid from the pineapple in the cans, then empty the cans into a pot. Add sugar till the sweetness is desired to your taste. Boil the pineapple on a medium fire until the juice is absorbed but the fruit is not dry. Stir often to avoid burning. Put aside to cool. Prepare the pastry: mix the flour and shortening together until the mixture becomes crumbly like bread crumbs. Then, as you mix with your hands, add small amounts of ice cold water as needed, and knead until the flour mixture becomes soft and doughy. Break off 1 inch balls and roll out into thin rounds. Put an amount of the pineapple mixture in the center of each round, and then close the pastry over the filling to form a triangle-shaped tart. Use a fork to pinch the corners shut. Beat the egg in a bowl and brush it on top of the pine tarts. Put the tarts in an oven preheated to 350°F, and bake for 20 - 25 minutes or until done.