Serve warm topped with lightly sweetened and brandied whipped cream
Yield: Makes 12 tarts
Drain pineapple. Measure juice and add enough water to make 1-1/2 cups. Slice chunks.
Break up mince meat, add to liquid and simmer 2 minutes. Add pineapple. Cool and add Angostura.
Mix pastry according to directions on package. Roll one half of mixture at a time. Cut into 4-inch rounds. With small cutter, remove centers from half of the rounds. Arrange whole rounds on baking sheet and moisten edges. Place rounded tablespoon mince meat mixture in center of rounds, cover with pastry rings and press edges together.
Bake in hot oven (450F.) about 20 minutes until pastry is lightly browned.
Recipe compliments of Angostura.
Please note that some ingredients and brands may not be available in every store.