Pineapple Tarts

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 100 -120 g granulated sugar
• 1 pineapple
• 500 g all-purpose flour, sifted
• 350 g unsalted butter, cut into smaller cubes and kept chilled
• 50 g powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla essence
• 1 teaspoon baking powder
• 2 egg yolks, lighten beaten
• 3 tablespoons milk
• 1 egg, beaten and added with
• 1 tablespoon water (for eggwash)

Recipe

• 1 pineapple jam.
• 2 grate the pineapple and keep the juice.
• 3 cook pineapple and juice over medium heat until it is almost dry.
• 4 add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
• 5 cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
• 6 pastry.
• 7 sift the dry ingredients into a large bowl. set aside.
• 8 add in the butter and rub into the dry mixture until mealy crumbs are formed.
• 9 add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
• 10 knead quickly to combine the dough. the dough should be soft and slightly sticky.
• 11 divid the dough into 2 portions. flatten each ball slightly and wrap it up using clingwrap. make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
• 12 while dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
• 13 lightly flour a clean working surface and roll dough out to about 0.5cm thick.
• 14 cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. top them with your prepared balls of pineapple jam.
• 15 you may also make lattices to decorate the top of the tarts using scrap pastry dough. lightly brush the lattices using a pastry brush and the eggwash mixture.
• 16 alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
• 17 place the tarts/balls on a flat baking dish and bake in a 180c oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
• 18 cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.