Pineapple Tarts

My pineapple tart

I was inspired and motivated by Wokkingmum's pineapple tart. Have to thank Elaine for her wonderful recipe and tempting pineapple tart photo. So I tried her recipes, which turn out very nice.

I also tried other recipes like the Amy Beh's Pineapple tart. Here I've learned how to make pineapple jam from scratch. After all it's not so difficult and it taste better then those commercial stuff.

Both recipes are quit similar, except one with corn flour and icing sugar.
Both taste are great!

Here are the recipe:
Ingredients for Pastry
250gm Butter
50gm Icing sugar
2 nos Egg yolk

350gm Flour
50gm Corn flour
1/4 tsp Salt

Pineapple jam:
900gm-1kg grated fresh pineapple
200-300gm sugar (personal preference of sweetness)

1 cinnamon stick & 6 clove

Egg wash:
1 Egg yolk
Some Milk

Method to make the pineapple jam:
1. Place grated pineapple and sugar in a saucepan and cook over moderate heat to boil.
2. Cook the mixture until it's almost dry and thick. Keep stirring all the time.
3. Remove the cinnamon stick and clove. Leave the jam aside to cool.
4. Wet your hand, scoop the jam with a teaspoon, shape it with hands into small ball shape.

Method to make the pastry:
1. Cream butter and sugar until fluffy. Beat in egg yolk one at a time.
2. Fold in sifted dry ingredients and mix to a firm dough.

3. Wrap the dough in cling wrap and let the dough to rest for 15mins.
4. Roll pastry into 0.5cm thickness and stamp out with Jam-tart mould.
5. Add the pineapple filling.
5. Brush with egg wash.
6. Bake in preheated oven at 180c for 12-15 minutes or until lightly golden brown.
7. Cool on wire rack before store in container.

Tips:
1. When you buy fresh whole pineapple, expect only to get half or a bit lesser from the actual weight. This is because after you peel,grate it. For example: buy 1.2kg pineapple, you might get only about 400gm of grated and drained pineapple.

2. You can choose to drain the juice or not. I did not drain the juice, so it take a bit longer time to cook.

3. Make sure you wet your hand while shaping the jam, and have a bowl of water to wet your hand whenever is needed.

Jam-tart mould