Pineapple Tarts

Chances are if you were to ask an overseas Chinese from Malaysia or Singapore, what cookie they miss most during Chinese New Year, Pineapple Tart will top the list. This year I made 2 batches of pineapple jam. One from fresh pineapple and another from canned pineapple rings in pineapple syrup. The jam made from fresh pineapple was a tad fresher in taste, though not significantly. I would certainly make the jam from fresh pineapple if they were in season and reasonably priced. Otherwise, I would not hesitate to make it out of canned pineapple.

I experimented with two different pastry recipe. One more melt in the mouth feel and the other a little less so and also less sweet. The melt in the mouth pastry had cornflour and icing sugar. Choose the pastry recipe depending on your preference. Both are very good.

I got to use my brand new silicone rolling pin - the Silpin and Even bands. They worked beautifully. I barely had to use any additional flour, only lightly flouring the pastry cloth I rolled the pastry on. The Even Bands were ingenious! They are heavy duty rubber bands of various thickness you slip unto the rolling pin. Pastry rolled out perfectly to desired thickness. I am so glad I traded in my trusty 21 year old wooden rolling pin.

Pineapple Jam
4 cups of finely chopped (not grated) fresh pineapple
or canned pineapple rings in pineapple juice, not syrup
2 cups of granulated sugar
1 star anise
6 cloves
2 sticks of cinnamon 

Put all the ingredients in a heavy bottom saucepan. Cook the jam over low heat until it thicken and is golden brown. It should not be too dry as it will dry out further when it is baked in the tarts. 


Pastry
400g plain flour +50g corn flour
4 tablespoon icing sugar
1/4 teaspoon salt
340g  (3x 113g sticks)cold, unsalted butter
3 egg yolks, beaten
3 tbsp cold water (or iced water)
1/2 pure vanilla extract
For glaze, mix 2 egg yolk 


Sift plain flour, cornflour, icing sugar and salt together into a large bowl. Cut cold butter sticks into cubes: half lengthwise, half again, then cube. Beat egg yolks, water and vanilla together in a small bowl.


With your fingertips lightly rub in the butter into the dry flour mixture until it looks like fine breadcrumbs. If your hands are hot, use a pastry knife or cutter. Add egg mixture and stir until just comes together. Do not overwork. Alternatively, you can make it in a food processor, pulse rather than run the food processor for best texture. Add the egg mixture and pulse until it just comes together. Flatten into 2 disks, cover in plastic wrap and chill in refrigerator at least 10 minutes. I make it the night before.


For a less sweet pastry try Lily Ng's recipe http://lilyng2000.blogspot.com/2008/09/pineapple-open-tarts.html. I used it for my first batches of pineapple tarts this year.


Start Making Tarts:
Preheat oven to 350F (325F for convection oven)


Take the chilled pastry out of the fridge 10-15 minutes before starting on making the tarts. Lightly flour the pastry board or cloth. Roll the pastry to 1/4 inch thick ( use even bands- the best!!). Use pineapple tart mould to cut out tarts and make the indentation for the pineapple jam. If you do not have the pineapple tart cutter/ mould just use a round cutter.Place tarts an inch apart on greaseproof paper lined baking tray. I use a silpat lined baking tray. Place a ball of jam in the indentation. I use a 1/4 teaspoon of jam per tart. Cut thin stripe of dough to make a lattice to decorate the tarts. Glaze with egg wash. Bake in 350F oven (325F convection oven) for 15-20 minutes until golden brown.