I only make pineapple jam tarts once a year because it involves a lot of work starting with making the pineapple jam and then the pastry. The least amount of work required is in eating the tarts.
2 medium-sized pineapples
320gm raw sugar (may need more sugar if the pineapples are not sweet)
1 cinnamon stick
- Remove the outer skin and the eyes of the pineapple, cut into half and remove the hard core in the middle.
- Then, cut into tiny bits (similar to chopped garlic). Note: you can grate the pineapple as well, but I find with this method you can still chew on the tiny pineapple bits. There is usually quite a bit of juice, so I will also drain or strain the excess juice before placing it into the pan.
- Place the chopped pineapple, sugars and cinnamon stick into a pan (I used a non-stick wok) and cook for about 1-2 hour, stirring occassionally. The cooking time depends on how much juice there is.
- Cook till the jam is dry and juices have evaporated. Remove the cinnamon stick.
- Remove from the pan to cool.
600gm plain flour
1 tsp salt
65gm margarine, cut into cubes
250gm butter, cut into cubes
2 egg yolks, beaten
1 egg white, beaten (leave aside the other egg white unbeaten, just in case)
- Place flour and salt into a large mixing bowl. Rub the margarine and butter into the flour until it resembles breadcrumbs.
- Add in the egg yolk. Mix well. Slowly add in the beaten egg white and knead to form dough into a ball.
- If the dough is still crumbly, then add a little of the extra beaten egg white to bind together and the dough has the right consistency. Option: instead of egg white, add milk or icy cold water.
- Roll the dough to about 0.5cm thick. Using a tart mould or cutter, cut out the shapes.
- Roll the jam into small balls to place into the centre of the cut-out pastry.
- Cut a small diamond to place on the centre of the jam. Follow the same process until dough is finished.
- Bake the tarts in a pre-heated oven at 140 degree C for 15-20 minutes. (Note: for my oven it's 90C). Cool the tarts on rack before storing.
Note: with the amount of jam made, I needed to make two recipes of the pastry.
Another submission for Malaysian Monday, pop over to Shaz's blog - Test with Skewer to find out more.