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1
Pineapple Jam.
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2
Grate the pineapple and keep the juice.
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3
Cook pineapple and juice over medium heat until it is almost dry.
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4
Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
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5
Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
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6
Pastry.
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7
Sift the dry ingredients into a large bowl. Set aside.
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8
Add in the butter and rub into the dry mixture until mealy crumbs are formed.
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9
Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
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10
Knead quickly to combine the dough. The dough should be soft and slightly sticky.
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11
Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least 1/2 hour before use.
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12
While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
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13
Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
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14
Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
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15
You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
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16
Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
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17
Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
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18
Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.
