Pineapple Tart

A regular treat during the Lunar New Year at Asian Markets. I love these little flaky Sweet N Pineapple Tart Biscuits with Pineapple Jam Filling. The home made Pineapple Jam is lightly spiced and fills the house with a deliciously tempting aroma.

Not so hard to make. Just takes some time for chilling and patience in stirring the Jam. Makes a very cute gift jar as well.

Pineapple Tart

Ingredients:

2 Fresh Pineapples
8 Tbsp Sugar or more if needed
1 tsp ground dry ginger (optional)
8 – 12 cloves
500 gms plain flour
300 gms chilled butter
2 Tbsp ice water
1 tsp sugar and salt to taste
2 eggs plus one egg for egg wash

Method:

(REFER THE STEPS IMAGES)

The Pineapple Filling

Peel and Chop the Pineapple.
Dice or grate the pineapple and squeeze the excess liquid from the flesh by squeezing in a muslin cloth.
(Reserve the juice).
Crush or Blend the pineapple roughly.
Add to a non stick, deep pan/pot with sugar and cloves and bring to a bubble. Add the ground dry ginger powder, if using.
Lower heat and stir occasionally till the mixture thickens into a jam.
When it seems to have lost all moisture, keep adding the reserved juice and reduce repeatedly till all the juice is used up. Continue to thicken to a golden, thick jam consistency.
Taste and add sugar if needed or a dash of salt to balance the flavor.
Comb this jam with a fork to remove any stubborn Pineapple chunks and also remove the cloves.
Place the jam in the fridge to chill.

The pastry:

Add flour, salt and sugar to a food processor with plastic blade attachment.
Add the chilled, diced butter and process briefly till the flour resembles cornmeal.
Add eggs and ice water (make sure there are no bits of ice).
Process just till the dough holds together in a ball.
Dump the dough into a lightly dusted large bowl and knead to a smooth ball.
Cover in saran/plastic wrap and place in the fridge for 2-3 hours.
Preheat oven to 175ºc/347ºF.
Place the unwrapped ball on a floured surface and roll out the dough when soft enough to roll.
Roll into a ¼ ” thick sheet.
Use Pineapple Tart Mould to cut out as many tarts as possible. Twist the mould to release the tart.
Push the tart gently onto Tray or directly onto baking sheet.
Place equal teaspoons full of filling in measuring spoons. Form into jam balls gently between your palms.
Place each ball in the centre of the tart.
When all balls are placed in the centre of the biscuits, gently press into discs on the biscuit without messing up the fluted edge of the pastry.
Brush the edges of the pastry with egg wash.
Lay on Baking Sheet, lines tray and bake one rack up from the bottom, for 25-30 minutes.This may vary from oven to oven. ( The pastry will be golden brown).
Remove to cooling rack and allow to sit till cooled completely.
Store in airtight Jars. (To be used within a week, I would suggest)