[andthebearsbake] Pineapple Tarts

Everybody loves pineapple tarts! During Chinese New Year, this one of the must have items in our house. Home made pineapple jam are the best! As I am typing this all the pineapple tarts have either been given away or eaten up. #nomnom I particularly love this recipe as the dough is easy to handle.

Pineapple jam all cooked and cooled. 

Big Bear helping with the making of the pastry dough. 

All smiles! No wonder the tarts taste great!

Sifting the flour.

Rolled pineapple jam balls. 

Pineapple tart all assembled and ready to be baked.

Baked!

One item off the CNY baking list! 

Pineapple Tarts

Recipe adapted from MyKitchen Snippets

Makes: about 100 pineapple tarts

Ingredients

Pineapple Jam:

4 medium pineapple  

300g sugar

Pastry:

226g butter - room temperature

3 tbsp sugar

1/2 tsp salt

1 egg yolk

320g flour

2 tbsp corn flour

2 1/2 tbsp custard powder

2 tbsp milk powder

1 tsp essence vanilla

Method

Pineapple Jam:

Grate pineapple and strain off the juice. Keep the juice.

Cook over medium fire the grated pineapple, about 1kg, in 2 different woks, adding enough juice to just cover the pineapple, stirring once in a while.

Once juice has been evaporated add in sugar and cook over low fire, stirring every 5 minutes.

Cook till the pineapple jam is dry.

Set aside to cool completely.

Pastry:

Whisk butter and sugar till light and fluffy.

Add egg yolk and vanilla essence. Mix well.

Sift the rest of the ingredients into the butter mixture and mix till it form a smooth dough

Rest the dough for half an hour.

Assembling:

Preheat the oven to 180 °C.

Roll the pineapple jams into 8g balls.

Roll out the dough to about 0.5cm thickness and cut into shape with a pineapple tart mould.

Place the pineapple jam ball into middle of the tart.

Bake the tarts for 10 - 25 minutes.

Cool tarts completely before storing.

With Hugs & Kisses, Mummy Bear