Chara Teh @inspiredbaking
This is a recipe my aunt and I worked on and altered. Pineapple tarts are my favourite beside my dad's peanut cookies (that's another story).
- sweet, medium-sized pineapples
- 300 g
- large cinnamon stick
- 900 g
- egg yolks*
- 600 g
- unsalted butter, cold and cubed
- 6 Tbsp
- 3/4 tsp
- 1-2 Tbsp
- cold water
- *for a firmer pastry, replace yolks with 2 eggs (total 3 eggs), or for a more tender pastry, use 6 egg yolks.
Blend or process pineapple. Drain excess juice by placing blended fruit onto a strainer. Do not drain completely.
Use pastry cutter, food processor or rubbing in method to combine cold, cubed butter, flour, sugar and salt. Add in egg and then cold water. When dough forms, turn out onto flat surface and pat together to form a dough ball (I usually divide into 4 and wrap individually), then wrap with plastic wrap or put in ziplock bag to chill for 15 minutes.
*I usually work with quarters of the portion at a time as it is humid here and I find smaller portions easier to handle and I like these fresh. Dough can be frozen and jam can be refrigerated. When thawing, dough, never unwrap to thaw as condensation will form on the dough. Only unwrap when dough is soft enough to use.
*These have never lasted more than a few days but if making for home then I suggest dividing the jam recipe by three and so on. They are best when fresh. We make new batches every morning when we have an open house.