Open-Face Pineapple Tarts
"Tiny pineapple tarts demonstrate hospitality -- especially during the Chinese or Lunar New Year. My mother and I fine-tuned several pastry recipes over time, arriving at this one. The dough is rolled out and cut with pineapple tart molds. I have older molds, made of wood and metal; new plastic molds with ready-made designs are available online or from specialty stores. Fresh pineapple, spiced and cooked down into a jam, needs to drain well for these open-face tarts. While a mesh sieve works with the fresh pineapple, it will clog on the cooked. Instead, use the approach described here. -- May Klisch..."
INGREDIENTS
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Pineapple Jam
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1 large fresh pineapple, peeled, uncored, large diced
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1 cup sugar
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2 cinnamon sticks
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Pinch of ground clove
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Pastry Dough
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1 ¾ cups flour, plus extra for rolling
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2 tablespoons cornstarch
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup (2 sticks) butter, at room temperature
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1/3 cup sugar
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3 ounces cream cheese, at room temperature
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½ cup heavy whipping cream
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1 whole egg, plus 1 yolk
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2 teaspoons vanilla extract
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Egg Wash
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1 egg yolk
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1 to 2 tablespoons water
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