Pineapple Tarts

I was at the supermarket today and saw that the canned pineapple was on sale so I just bought one and decided to make pineapple tarts. Plus, Chinese New Year is around the corner. From where I came from, pineapple tarts are one of the 'staple' cookies in every household and they are usually homemade. I have tried buying them from Asian supermarkets here but they are just plain nasty.

I decided to use this recipe because I tried the other recipe (Portugese Egg Tarts) from the same website and they turned out good.

http://rasamalaysia.com/recipe-pineapple-tarts/

Adapted from Fresh from the Oven
Makes 30 tarts

Ingredients:

Pastry

2 1/2 cups (350g) all-purpose flour
2 tablespoons constarch (corn flour)
1/4 teaspoon salt
4 tablespoons confectioners’ sugar/icing sugar/powdered sugar
2 sticks unsalted butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
2 egg yolks
1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash)

Pineapple Jam (Filling)

3 cans (20 oz can) sliced pineapples or 2 fresh pineapples
10 tablespoons or a heaping 1/2 cup sugar (more or less to taste)
1/2 tablespoon cloves (optional)

I split the recipe in half. I also omitted the vegetable shortening and replaced icing sugar with fine sugar.

1. Drain the cane of pineapple. Crush the pineapple in a food processor until they are in small chunks.
2. Scoop the pineapple chunks in a saucepan over low heat (leave the liquid behind).
3. Pour 7 tablespoons of granulated sugar over the pineapple and let cook until almost dried and golden brown (about 15 minutes).
4. Mix 1 teaspoon cornstarch with 1 teaspoon water. Slowly pour over pineapple in saucepan until thicken. Let cool before cooling further in fridge. This is the pineapple filling.
5. Mix and sieve 1 1/4 cup all purpose flour, 1 tablespoon cornstarch, 1/8 teaspoon salt and 2 tablespoon fine sugar.
6. In another bowl, beat 1 stick room temperature butter until light and fluffy. Add 2 egg yolks until well combined.
7. Slowly fold flour mixture into butter mixture until just combined.
8. Preheat oven to 350F.
9. Divide dough into 12 equal rounds.
10. Divide pineapple filling into 12 equal rounds.
11. Take one dough and flatten with palms. Place pineapple filling in the center and wrap the dough around it. Gently knead the dough to about 1.5 inches long and 0.5 inches wide. Repeat for the rest of the dough.
12. Make criss-cross pattern on top using fork (I skipped this part).
13. Beat one egg yolk and brush each dough with it.
14. Bake for 25 minutes or until golden brown.

Before

After

Soft flaky exterior, slightly sweet soft interior.. Yums..

Note: Excellent recipe.