76min 4 ppl
Pineapple Tarts
100 minutes
4 people
Hardover 60 min or 12+ steps
100 min · 7 steps
Hard: over 60 min or 12+ steps
190 kcalper person
Protein 3g
Carbs 26g
Fats 9g
About this dish
Buttery, crumbly pastry wrapped around a ball of slow-cooked pineapple jam, a Peranakan festive favourite.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pineapplepeeled, cored and grated, for the jam600 g
Dairy & Eggs
- Unsalted buttercold, cubed180 g
- Eggsone for the dough, one beaten for egg wash, divided2 whole
Dried Goods
- Plain flour250 g
- Icing sugar40 g
- Caster sugarfor the jam150 g
Spices & Seasonings
- Cinnamon Stickfor the jam1 whole
Utensils
- Mixing bowl
- Rolling pin
- Fluted pastry cutter
- Baking tray
Method
1
Simmer the grated pineapple with the caster sugar and cinnamon stick in a saucepan for 35 minutes, stirring often, until reduced to a thick, sticky jam.
Approx. 35 minutes
2
Remove the cinnamon stick and leave the jam to cool completely, then roll it into small balls.
Approx. 8 minutes
3
Rub the cold butter into the flour and icing sugar until the mixture resembles fine breadcrumbs.
Approx. 6 minutes
4
Add one egg and bring the mixture together into a smooth, firm dough, then wrap and chill for 20 minutes.
Approx. 5 minutes
5
Roll out the chilled dough to 4mm thick and cut into small rounds with a fluted cutter.
Approx. 10 minutes
6
Wrap each pastry round around a ball of pineapple jam, pinching the edges to seal into a neat shape.
Approx. 18 minutes
7
Brush the tarts with the beaten egg and bake at 170°C for 18 minutes until golden.
Approx. 18 minutes
