Category Archives: Baking: Pies & Tarts

Recipe: Melt in your mouth Pineapple Tarts

I have learnt that whatever you crave for, just find a recipe on the internet, drop by Coles or Woolies and start baking/cooking! :) And what’s Chinese New Year without pineapple tarts? Surprisingly, you cannot find them at all in this state :( But anyhow I found this great recipe online and ta-da here’s my first try together with Tim! :)

The ingredients you need for the pineapple jam and the pastry…

Jam:
3 baby pineapples/ 2 cans of shredded pineapples (we used a mixture of fresh and canned pineapples)
200 gram sugar
1 clove
1 cinnamon stick
1 star anise
150 gram liquid glucose/honey
2 tbsp wheat flour (all purpose flour)

Pastry:
250 gram butter
50 gram icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt
1 egg yolk (for glazing)

Sift:
350 gram plain flour (all purpose flour)
50 gram corn flour

First, slice and grate pineapples till it is fine then strain the grated pineapple until as dry as possible (The cutting, grating and straining was entirely done by Tim before I came over so kudos to him for the texture of the jam!) Put the strained pineapple into a pot and let it simmer until the juice has dried up.

Add the sugar, star anise, cinnamon stick and clove. Continue to stir till the pineapple thickens and dries up. Add maltose or liquid glucose (we used honey instead). Stir again till the pineapple filling is thick, sticky and dry before adding the flour. Continue to stir for about 10 minutes or until filling is dry.

Leave to cool or put it into the fridge

Start on the pastry…cream butter and sugar together using an electric mixer until light. Then beat in egg yolks one at a time, until well combined. Add vanilla essence and salt and whisk until fluffy.

Fold in the sifted dry ingredients (plain flour & corn flour) and mix to form a dough. It should be a light crumbly shortbread texture.

Preheat oven at 180°C. Use a fork and draw lines on top of the tarts. Brush the rolls with beaten egg yolk. Bake in the oven for 20 minutes or until golden brown.