Pineapple Jam Tartlet

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Pineapple Tarts usually come in two basic forms, open faced or round shape. Here I have adapted the popular egg tart recipe by replacing the egg custard with pineapple jam. I find that you can add more of the yummy pineapple jam by using the tartlet mould. I used the smaller tartlet moulds here but you could even use the larger moulds, if you wish.

To make this delightful party snack tartlets, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

https://youtu.be/gg1AtmMk4mI

Pineapple Jam Tartlet

Shiokman Eddie
Print Recipe Pin Recipe
Course Snack
Cuisine Western

Ingredients
  

PINEAPPLE FILLING

  • 5 pineapples
  • 5 cinnamon sticks
  • 20 small cloves
  • 320 g fine sugar
  • 80 g rock sugar

PASTRY

  • 250 g plain flour (all purpose)
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 125 g cold unsalted butter
  • 2 tablespoon cold water
  • 1 egg beaten

EGG WASH:

  • 1 egg
  • 1 tablespoon water

TOPPING

  • Slivered almonds optional

Instructions
 

PINEAPPLE FILLING

  • Remove skin of pineapples and cut into smaller pieces.
  • Add pineapple pieces in a food processor and blend coarsely.
  • Transfer grated pineapples into a wok.
  • Add cinnamon sticks and cloves.
  • Stir over high heat until most of the juice evaporates (about 20 mins).
  • Add fine sugar and stir over medium heat.
  • Add rock sugar and continue stirring until pineapple jam is dry (about 50 mins)
  • Refrigerate jam

PASTRY

  • In a food processor, add plain (all purpose) flour, sugar and salt.
  • Pulse briefly to mix the dry ingredients together.
  • Cut cold unsalted butter into small pieces and add to processor.
  • Pulse for a few times until it resembles coarse breadcrumbs.
  • Add in cold water, egg and pulse a few times until it forms into a dough.

ASSEMBLY

  • Roll dough into a ball and place it in tartlet mould. Press dough against sides of mould to form tartlet shape. Trim off excess dough.
  • Arrange tartlet moulds in a baking tray and poke holes in the base of the formed dough.
  • Fill each tartlet moulds with pineapple jam.
  • Top up with slivered almonds (optional) and apply egg wash lightly.
  • Bake in a preheated oven at 160C until golden brown (about 20 minutes).

Notes

If you do not want the slivered almonds to be so brown, add them (with the egg wash) mid way through baking. 

 

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