Pineapple tarts recipe
Pineapple paste/ jam:
Ingredients -
2 half-ripe pineapples (grated)
200g granulated sugar
4 cloves
1 cinnamon stick
1 tsp lemon juice
Method -
1) Grate pineapple until it reaches core.
2) Drain and use ladle to press juice out until 90% dry. Keep the juice.
3)
Cook the grated pineapple, putting in half the portion of sugar,
cloves, cinnamon sticks and lemon juice in a large pot under moderate
heat until it begins to boil.
4) Reduce heat to medium and continue to cook, stirring occasionally.
5)
From time to time, add the leftover pineapple juice little by little
when the juice in the mixture is almost evaporated. Repeat until all the
juice is completely used up for the cooking.
6) Add the remaining sugar bit by bit until the desired sweetness is achieved.
7)
When all the mixture starts to look caramelised and dry, reduce the
heat to low. keep stirring the mixture is almost dry and sticky with a
golden hue. This will take 1-11/2 hours.
8) Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.
Ingredients -
400g plain flour
50g corn flour
1/4 (heaped) tsp salt
280g cold butter (do not allow to soften)
3 egg yolks
6 tbs icing sugar
3 tbs cold water
1/2 tsp vanilla extract
Method -
1) Sift flours, icing sugar and salt. Mix well.
2) Using fork, run butter into flour until mixture resembles bread crumbs.
3) Beat egg yolks, cold water and vanilla extract. Add to flour mixture.
4)
Use fingertips to make into a large dough ball. chill for 30 min until
dough is easy to knead and cold to the touch. Always chill any unused
pastry.
5) Using pineapple tart mould, roll and cut into shapes.
6) Glaze tarts with egg wash (1 egg yolk and 1 tbs water) and place pineapple jam on tarts.
7) Bake at 160 deg Celsius for 20 min.
Hope this helps! And yes, I used french butter for the pastry, I think it does affect the taste too!!
Enjoy!
Cheers,
yen ning from Singapore
