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Mini Pineapple Jam Tarts

Makes about 30 mini tarts

Author: Shiokman Eddie
Ingredients
Pineapple Filling
  • 2 pineapples
  • 2 cinnamon sticks
  • 8 small cloves
  • 110 g fine sugar
  • 30 g rock sugar
Pastry Dough
  • 250 g plain flour all purpose
  • 1 Tbsp sugar
  • ΒΌ tsp salt
  • 125 g cold unsalted butter
  • 2 Tbsp cold water
  • 1 egg beaten
Egg Wash
  • 1 egg
  • 1 Tbsp water
Instructions
Pineapple Filling
  1. Remove skin of pineapples and cut into smaller pieces.
  2. Add pineapple pieces in a food processor and blend coarsely.
  3. Transfer grated pineapples into a wok.
  4. Add cinnamon sticks and cloves.
  5. Stir over high heat until most of the juice evaporates (about 20 mins).
  6. Add fine sugar and stir over medium heat.
  7. Add rock sugar and continue stirring until pineapple jam is dry (about 50 mins)
  8. Refrigerate jam
Pastry Dough
  1. In a food processor, add plain (all purpose) flour, sugar and salt.
  2. Pulse briefly to mix the dry ingredients together.
  3. Cut cold unsalted butter into small pieces and add to the processor.
  4. Pulse for a few times until it resembles coarse breadcrumbs.
  5. Add in cold water, egg and pulse a few times until it forms into a dough.
  6. Remove dough, wrap in a plastic bag and keep in the fridge until ready to use.
Assembly
  1. Remove dough from the fridge, take a small portion and roll dough into a ball and place it in a tartlet mould. Press dough against sides of mould to form tartlet shape. Trim off excess dough.

  2. Fill each tart dough with a generous amount of pineapple jam.

  3. Roll a small portion of the dough flat and cover the tart. Trim off excess dough.

  4. You can also use dough strips to decorate the open faced mini tarts.

  5. Apply egg wash lightly.

  6. Bake in a preheated oven at 160C until golden brown, about 20 minutes.

  7. Remove mini tarts from tray and cool on a wire rack
Recipe Notes

Tarts can be kept in the fridge and reheated in the oven at low temperature.