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Line deep patty pans with thinly rolled pastry and place about ¼ teaspoon jam in each.
Drain syrup off pineapple. Beat the egg and stir it into the softened butter together with the lemon juice, cake crumbs and drained pineapple. Place a spoonful of this mixture on top of the jam in each tart. Top filling with pastry twists and bake in a moderately hot oven (200°C) about 20 minutes, or until pastry is crisp and filling set.
Serve plain, or topped with whipped cream.
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