Pineapple Tarts

Print Recipe

Prep Time 4

Cook Time 1

Course Dessert

Servings 70 tarts

Ingredients

Homemade pineapple jam

3 large semi-ripe pineapples
180 g soft brown sugar
2 cinnamon sticks
8 cloves
2 star of anise
juice of one lemon

Pastry

340 g plain flour
50 g corn flour / starch
40 g icing sugar
½ tsp fine salt
250 g unsalted butter cold, but softened. cut in cubes (3cmx3cm)
2 egg yolks beaten
2½ tbsp cold water

Instructions

Pineapple Jam

Clean (remove skin and black 'eyes') the pineapples. Cut them each into about 4 chunks lengthwise
Coarsely grate the pineapple chunks. Best using a box grater
Let the pineapple sit in a sieve over a large bowl / container to catch the juice. You will use this later
In a large wok, add the grated, sieved pineapple, sugar and spices. Set on medium-high heat and allow to come to a boil, stirring occassionally
As the liquid boils off, add back a quarter of the reserved pineapple juice from earlier. Continue boiling and stirring to dry out the mixture, adding the juice back quarter by quarter until it is all incorporated. Your final addition of liquid will be the juice of one lemon
Continue to simmer this on medium heat, stirring often as the mixture becomes drier and more jam-like. This is what you're aiming for - a golden-brown, sticky paste that you'll be able to roll into balls
Once you're there, turn off the heat and leave until cool. Remove all the spices and store in an airtight jar in the fridge. This is fine for at least two weeks if you don't intend to use right away

Pastry base

Sift together plain flour, corn flour, icing sugar and salt into a large bowl. Mix well
Add the cold butter cubes into your dry ingredients and cut in using a pastry cutter/ bench scraper. If your room is warm, consider surrounding your bowl with a basin of cold water to keep your ingredients cool
As soon as your mixture resembles little breadcrumbs, add in your eggs and continue to work with pastry cutter until incorporated
Drizzle in the cold water and continue to cut for a few moments. Then finally switch over to a quick mix by hand until you have a nice, even pastry mixture. Be careful not to overwork your dough
Split into four portions, clingwrap individually and put into the fridge to cool

Assembly

Weigh out and roll your pineapple jam into 9g balls and set aside in the fridge so they remain cold
Prepare your egg wash - whisk one egg yolk with a spot of milk or water. Set aside
Preheat your oven to 165°C and line your cookie sheet pan with baking paper
Roll out one portion of dough on a flat surface until about 0.8-1cm thickness. Use pineapple tart cutter to cut desired shape and press mould for jam placement
Once you have a full tray, place the pineapple jam in position
If you'd like, roll little pastry 'worms' with some of the remaining dough (very thin, about 3cm) and drape in a criss-cross (X) over the pineapple jam
Finally, brush the pastry and 'X' of each tart with a light layer of egg wash before putting into the oven. Bake at 165°C for 14-16 minutes, until golden brown
Let cool on baking tray for 5 minutes before transferring to cooling rack
Continue until you get through all the dough and jam

Notes

You can make the jam up to a week or two before, and is best used cold. Even the dough can be made a day ahead, so it's easy to roll out and shape!

If you don't have the mould, you can measure the dough out into 13-14g balls. Roll these using a rolling pin into small rounds (like wonton wrappers) that you can use to fully cover each ball of pineapple jam. Simple egg wash and bake!

Store in an airtight container outside for up to a week, after which you should probably keep them in the fridge for good measure.