recipe adapted from dreamersloft.blogspot.com
1 pineapple - skinned and remove eye and core
sprinkle of cinnamon powder
sugar to taste
2 cups plain flour
2 sticks salted butter
1/4 cup icing sugar
2 egg yolks plus some egg white
1 egg yolk plus 1 tsp water for glazing
Making Pineapple Jam
refer to littlebellevuekitchen.blogspot.pineapple-jam
Making Tart Pastry
- Sift flour and icing sugar into a large mixing bowl and mix well.
- Add cold butter cubes and rub the butter into the mixture until it resembles coarse cookie crumb.
- Add the egg yolks and use a spatula to fold through the mixture and bring the dough together. Do not overwork the dough.
- Divide the dough into three or four portions. Place each portion in between 2 plastic sheets and roll the dough into a 5mm layer. Repeat for all the other portions.
- Chill the dough layers for 1hr or overnight. (I omitted this step)
- When ready to use, work on 1 dough layer each time. If using overnight dough, let it thaw for 6-8 minutes before using.
- Dust the pineapple tart mould with corn starch, stamp the dough, carefully remove the tart dough and place it on a baking tray lined with baking parchment. Repeat till quantity is sufficient for the pineapple jam.
- Brush each tart dough with egg yolk glaze, then place a ball of pineapple jam onto the tart dough, pressing down gently.
- Bake the tarts in preheated oven (top and bottom heat) at 330 degrees F for 10 minutes, rotate baking tray, and bake for another 10 minutes. *if the colour of the tart is too pale, turn to fan mode and bake for another 2-3 minutes (watch closely).
- Let the pineapple tarts cool down completely before storing into air-tight containers.
- Enjoy the buttery and tasty pineapple tarts for the chinese new year!