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Pineapple Jam Tartlet
Course: Snack
Cuisine: Western
Author: Shiokman Eddie
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
  • ΒΌ 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
  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
  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 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.
ASSEMBLY
  1. 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.
  2. Arrange tartlet moulds in a baking tray and poke holes in the base of the formed dough.
  3. Fill each tartlet moulds with pineapple jam.
  4. Top up with slivered almonds (optional) and apply egg wash lightly.
  5. Bake in a preheated oven at 160C until golden brown (about 20 minutes).
Recipe Notes

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