This takes a while to make, but tastes way better than anything you can buy. I always make twice the recipe for the pineapple jam, – this keeps for a very long time in the fridge. I suggest you make the jam in advance, – it takes a while (~3 hrs) but takes very little actual effort.
You will need a pineapple tart mold to make the shapes, – readily available in Malaysia (~RM$3.50) or online.
1 kg ripe pineapple
pinch of salt
6g cinnamon quills
1 tsp of cloves
80g icing sugar
½ tsp salt
½ tsp vanilla essence
380g plain flour
2 tbsp skim milk powder
For glaze: 1 egg yolk + a little water
Peel the pineapple, cut into pieces and blend in the food processor until fine. Cook the pineapple in a non-stick pan or my choice, – a Le Creuset pot, for 5 minutes before adding in sugar, cinnamon stick and cloves.
Cook over low heat for ~ 3 hours, stirring occasionally to make sure it does not stick. I set a timer to check on this every 20 minutes. The jam is done when a wooden spoon scraped across the base of the pot separates the jam and it doesn’t flow back into the space. Remove the cinnamon quills and cloves, then set aside to cool.
Cream butter and sugar then add in egg, salt and vanilla essence and beat until well combined. Add in flour and milk powder and mix until a dough is formed.
Add more flour if required. The dough is quite soft, the right consistency is when the tarts hold onto the mould as you press and lift. It’s a lot faster and neater to remove the tart base from the mould, rather than trying to remove them from the surface.
Roll out the dough to 5 mm thickness. Dust your dough and pineapple tart mold with flour. Press out the tarts with the fluted pineapple mold.
Place pastry onto baking paper/silicon sheet on oven tray and brush the tart cases with egg glaze. Use a small melon baller to scoop a small ball of pineapple jam onto the centre of pastry.
Bake at 170°C for about 15 – 20 mins. or till pastry is golden.