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How To Make Pineapple Tarts/Cookies



This is the enclosed version of the popular Malaysian Chinese New Year Pineapple Tarts. It's not that difficult to make but slightly time consuming. It's worth the effort as a great gift to friends and relatives. If you're not up to shape the tarts, then just roll it up, flatten the dough slightly, egg-wash them and bake until golden in color. They taste fantastic!




Pineapple Tarts

Ingredients

Pineapple Jam
4 Large Ripe Pineapples, skin and cut into chunks
260 g to 350 g Sugar (adjust accordingly)( I used 280 grams)
4 cloves
2 Pieces of 5 cm Cinnamon Stick
4 Pandan leaves, cleaned and knotted
100 g Golden Syrup(Cane) or Maltose

Method

Blend the pineapple chunks in a blender or a food processor or with a grater. Then pour into a sieve and drain off some of the juice.

Place the pineapple, sugar, cloves, cinnamon stick and Pandan 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. (about 10 grams) Refrigerate until ready to use.

Makes about 960 to 980 grams of Pineapple Jam

Pastry
500 g Unsalted Butter, softened
100 g Confectioner Sugar
1 tsp Sea Salt
1 tsp Vanilla Extract
4 Large Egg Yolks
700 g All-Purpose Flour, sifted
100 g Corn Flour, sifted
3 Large Egg Yolks, lightly beaten for egg wash
Extra Cloves for decorating
A Small Scissor
96 Small Baking Cups

Method

Preheat the oven to 350˚F/180˚C and line baking tray with parchment paper.

In a large mixing bowl, combine the butter, sugar and salt. With a wooden spoon mix until they are well combined and add the egg yolks and vanilla extract. Then mix in all the sifted flours and knead lightly to form 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.

Makes about 96 Pineapple Tarts/Cookies

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