Okay, here is the recipe for my Pineapple Tarts. This one is the hardest to make! Maybe not that hard but rather time consuming but worth the effort! I know, I don't have any artistic skill but they still turn out well, just not great! LOL! Do try made the pineapple tarts.
3 Ripe Pineapples, skin and cut into chunks
200 g to 350 g Sugar (adjust accordingly)
5 cm Cinnamon Stick
3 Pandanus leaves, cleaned and knotted
80 g Golden Syrup
Blend the pineapple chunks in a blender or a food processor. Then pour into a sieve and drain off some of the juice.
Place the pineapple, sugar, cloves, cinnamon stick and pandanus leaves in a heavy bottom saucepan and cook over a low heat. Adjust the sugar accordingly. Stir frequently until the jams are slightly thick and add in the golden syrup. Then cook until the jam is thick and glossy. Remove from the heat and set aside to cool.
Then roll the pineapple jam into a small cherry sized balls.
250 g Unsalted Butter, softened
50 g Confectioner Sugar
1/2 tsp Sea Salt
1/2 tsp Vanilla Extract
2 Large Egg Yolks
350 g All-Purpose Flour, sifted
50 g Corn Flour, sifted
1 extra Egg, lightly beaten for egg wash
Extra Cloves for decorating
Preheat the oven to 180˚C and line baking tray with parchment paper.
In a large mixing bowl, combine the butter, sugar and salt. Beat until they are well combined and add the egg yolks and vanilla extract. Then mix in all the sifted flours and beat again over a low speed until well combined and knead lightly to form into soft dough.
To shape the tarts - Flatten a piece of dough (about 15 g) with lightly floured hand and place a piece of the prepared pineapple jam in the center, wrap and seal well. Roll the tart lightly into an oval shape and snip the surface of the pastry with a small scissors to form a spiky look. Then insert a clove into one end.
Brush the pastry with the egg wash and bake for about 20 minutes or until they are light golden in color.
Cool on the rack and place the pineapple tart in small baking cups and store in airtight cookie jar.