Pineapple Tarts Recipe 455

PINEAPPLE TARTS RECIPE

Steps:

• To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.
• To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up.
• Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.
• Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.

PINEAPPLE TARTS

Steps:

• For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
• For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
• Preheat oven to 350°F (180°C).
• Lightly spray 2 mini-muffin tins with cooking spray.
• Mix yolk and water together to make a wash.
• Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.

PINEAPPLE TARTS

Steps:

• In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
• In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
• Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
• Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PINEAPPLE TARTS

Steps:

• Pineapple Jam.
• Grate the pineapple and keep the juice.
• Cook pineapple and juice over medium heat until it is almost dry.
• Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
• Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
• Pastry.
• Sift the dry ingredients into a large bowl. Set aside.
• Add in the butter and rub into the dry mixture until mealy crumbs are formed.
• Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
• Knead quickly to combine the dough. The dough should be soft and slightly sticky.
• Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
• While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
• Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
• Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
• You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
• Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
• Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
• Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.