Delicate, buttery pineapple tarts made with 100% real, natural pineapple filling. Delicious and irresistible in every bite!
Happy Lunar New Year everyone!
These melt-in-your-mouth bite-size pastries are filled with real pineapple jam bursting of natural fruity sweetness! The jam is encased in a sweet buttery crumb crust that crumbles as you bite into them.
The secret ingredient to these delicious and irresistible pineapple tarts is the pineapple jam filling, naturally. Made purely from pineapples, the jam filling is fibrous and zesty, with a very natural fruity acidic flavor which pairs wonderfully with the milky, buttery crust.
The pineapple jam is made by slowly reducing and caramelizing blended fresh pineapple mixed with sugar, and cloves to give it a kick of spice! The cloves are optional but totally worth it!
Warning, these pineapple tarts are very crumbly and amazingly addictive! Don’t be surprised if you find yourself picking up every bit of fallen crumbs and stuffing it back into your mouth!
Happy New Year and happy baking! Enjoy!
This recipe was adapted from rasamalaysia.
|Pineapple Tarts|| |
For the Pineapple Filling:
- 1 pineapple, peeled and cut into pieces
- ¼ tablespoon cloves, optional
- ½ - ¾ cups sugar
- ½ tablespoon lemon juice
For the Egg Wash:
- 1 egg yolk
- ¼ teaspoon sweetened condense milk
- ¼ teaspoon oil
For the Dough:
- 1.75 oz (50 g) sweetened condensed milk
- 2 tablespoons sugar
- 1.5 sticks butter (175 g) unsalted butter, at room temperature
- 1 egg yolk
- 3 drops of vanilla essence (optional)
- 9 oz (250 g) all purpose flour or plain flour
- Remove pineapple skin and any remaining divots. Cut into pieces and blend into a thick and chunky puree. Do not over blend.
- Add the pineapple puree and cloves into a non stick pot and cook at medium heat until dry. Stir constantly to prevent burning. Add sugar, lemon juice and stir to combine. Simmer until it becomes thick and sticky. Turn off heat and remove the cloves. Transfer into a bowl and allow to cool by chilling in the fridge for half an hour.
- Mix all the ingredients in a small bowl. Set aside.
- Cream the butter and condense milk. Then add egg, vanilla essence and mix again. Slowly add flour and knead using hands to mix well to form a dough. Set aside.
- Preheat oven to 330 F (160 C).
- Roll out approximately 0.3 oz (8 g) of dough and 0.15 oz (4 g) of filling into small balls using your palms. You should get approximately 50 portions of each. Flatten the dough and place the filling on top. Wrap the dough around the filling and roll to fully encase the filling.
- Place each one on a tray lined with parchment paper. Using the back of a paring knife, make vertical and horizontal indentations and glaze the top with a generous amounts of egg wash. Bake in oven for 20-22 minutes or until golden brown.
- Cool completely on a wire rack and store in a airtight container.