Pineapple Tarts

Pineapple Tarts with a unique pineapple jam and buttery pastry that they simply melt in your mouth.

Pineapple tarts, a delicate sweet treat that is a Chinese New Year must have.  In a blink of an eye, we have taken the leap of faith and plunged into 2017. And now, it is time for me to get into the full swing of things to prepare for one of my favorite holidays that we celebrate in Singapore - Chinese Lunar New Year!

After the year of the Monkey comes the year of the Rooster, which begins on January 28. Celebrations traditionally start from the evening preceding the first day, with a "Reunion Dinner", where families make it a point to get together for a special dinner that is comparable to the American Thanksgiving dinner. Homes would have been given a thorough cleaning and all customary Chinese New Year snacks and pastries prepared in time for the first day.
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One of the Chinese New Year snack that I always prepare every year is Pineapple Tarts. This melt-in-your-mouth little pastry tart is a popular snack amongst my family and friends whom we celebrate this auspicious occasion with annually. So, it only make sense for me to make them in large batches. I usually take a day to prepare the pineapple jam and the next day to bake the pastries. It is best store the tarts in the refrigerator and bring them to room temperature before consuming.

Pineapple Tarts
By Miss Crumbs A Lot, inspired by "Rasa Malaysia"

Recipe
Jam Ingredients
4 Pineapples (skinned and core removed)
1 cup Sugar
1 tsp Whole Cloves
2 Whole Star Anise
2 Cinnamon Sticks
Sieve or Cheese Cloth

Pastry Ingredients
5 cups All Purpose Flour
4 tbsp Cornstarch
1/2 tsp Salt
8 tbsp Powdered Sugar
2 cups Butter (4 sticks)
4 Egg Yolks

Cooking Method
​1. Cut pineapples into small chunks and blend them in a food processor.
2. Pour mixture through a sieve or wring it with a cheese cloth to remove as much juice as possible.
3. Place mixture in a non-stick pot or a dutch oven pot with sugar, cloves, star anise, cinnamon sticks and cook over medium heat, stirring constantly to prevent burning.
4. Reduce heat to low if pineapple mixture is burning. It should brown gradually until it is dry, golden brown and easily molded. (It usually takes me 2 to 3 hours)
5. Remove the spices and allow the jam to cool. It may be refrigerated for later use. (I usually do this a day in advance)
6. Roll cooled pineapple jam into 1 tsp full sized balls and set aside.
7. Sieve flour and cornstarch into a large mixing bowl.
8. Cut cold butter sticks into small cubes and place in flour.
9. Using your finger tips only, rub the cold butter cubes into the flour, until it resembles breadcrumbs.
8. Add salt, powdered sugar, egg yolks and mix until a soft dough is formed. The dough should not stick to your hands. More butter may be added if it is too dry.

For Open-Faced Tarts
1. Roll out the dough till it is about 1/4 inch thick and use a flower shaped cookie cutter to cut out the dough.
2. Place rolled pineapple jam onto each flower shaped cookie dough and place on a baking tray.
3. Bake at 350 degrees F for 20-25 min.
​4. May be refrigerated but best to consumed at room temperature.

For Enclosed Tarts
1. Pinch about 1 1/2 tsp of dough, roll it into a ball and flatten it to form a 2 inch circle. Place rolled pineapple jam in the middle and wrap it with the dough. Shape it into a oblong shape, score the top gently with a knife and apply egg wash (1 egg yolk and 2 tbsp of milk).
2. Bake at 350 degrees F for 20-25 min.
3. May be refrigerated but best to be consumed at room temperature.

​Makes approximately 100 pieces