My pineapple tarts
Got my recipe from Little Corner of Mine
=Ingredients=
Pastry:
265g butter
2/3 cup icing sugar
2 egg yolks
1 tsp vanilla extract
1/4 tsp salt
3 cups plain flour, 3/8 cup cornflour- sift together
1 beaten egg for glazing, beat with a little of water -as egg wash
Filling:
2 can crushed pineapple in own juice 20 oz, drained
1 cup sugar
1 or 2 cinnamon sticks - I use 1 tsp cinnamon powder
2 star anise
6 cloves
Method:
Start making pineapple filling the night before,
- In a saucepan with medium heat, pour in the drained crushed pineapple and add in the rest of the ingredients.
- Stir occasionally until the jam like consistency is achieved - dry and sticky. This process takes about 1 to 1 1/2 hours.
- Discard the spices and store the jam in the fridge until ready to use. It will thicken more in the fridge.
Next day, start making pastry,
- Cream butter and icing sugar until light. Beat in egg yolks one at a time. Add vanilla extract and salt and beat until fluffy. Fold in the sifted flours and mix into a dough. Refrigerate the dough for at least 30 minutes before use. (Handle the dough with care as it's very soft. Roll immediately after taken out from refrigerator)
- Preheat oven to 175°C.
- Roll the dough out about 1/2 cm thick and cut with a cookie cutter. Place the jam in the middle. Brush the top with the egg wash.
- Bake for 10-15 minutes (golden brown on edges) - I bake for 12 minutes
- Cool on a wire rack.
My first trial with different types of pineapple tarts.
Decided to make 'open' tarts cos they are easier and faster.
I use mini measuring spoon to form a 'slope' for the pineapple jam.
Pineapple tarts with the egg wash (the glossy effect)- ready to go into the oven.
I like this recipe a lot cos the pineapple jam is not too sweet. They smell and taste nice. The end product of pineapple tarts are wonderful - 'melt in your mouth' texture.
