These melt-in-the-mouth tarts are a must during the Chinese New Year; which falls on Feb 19, this year. To make this recipe even easier, I've replaced fresh pineapple with canned ones.
Pineapple Tarts
via IndochineKitchen
Ingredients:
For pineapple jam
2 kg pineapple, roughly 4 medium sized pineapples
600 g sugar
3 cloves
5 cm cinnamon stick
For cookies
200 g butter
50 g confectioners' sugar
40 g powdered milk
280 g flour, low gluten or all purpose
20 g cornflour
2 egg yolks
For egg wash
3 egg yolks
1/4 tsp condensed milk
2 kg pineapple, roughly 4 medium sized pineapples
600 g sugar
3 cloves
5 cm cinnamon stick
For cookies
200 g butter
50 g confectioners' sugar
40 g powdered milk
280 g flour, low gluten or all purpose
20 g cornflour
2 egg yolks
For egg wash
3 egg yolks
1/4 tsp condensed milk
Directions:
For pineapple jam
Puree pineapple in an electric blender till smooth.
Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
When it thickens and can be piped or rolled, remove from heat.
The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.
For cookies
Preheat oven to 150 degree Celsius
Sift flour, powdered milk and corn flour twice.
In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed.
Add egg yolk, one at a time. Beating well.
Add flour mixture into the bowl and beat over low speed using paddle attachment. Do this for 4-5 minutes, until everything is mixed well.
Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
Use a pair of scissors to cut them up into 4cm log and arrange on greased pan.
Brush with egg wash mixture twice using small pastry brush.
Bake in preheated oven till golden, 15-20 minutes.
Let cool and store in airtight container.
Puree pineapple in an electric blender till smooth.
Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
When it thickens and can be piped or rolled, remove from heat.
The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.
For cookies
Preheat oven to 150 degree Celsius
Sift flour, powdered milk and corn flour twice.
In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed.
Add egg yolk, one at a time. Beating well.
Add flour mixture into the bowl and beat over low speed using paddle attachment. Do this for 4-5 minutes, until everything is mixed well.
Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
Use a pair of scissors to cut them up into 4cm log and arrange on greased pan.
Brush with egg wash mixture twice using small pastry brush.
Bake in preheated oven till golden, 15-20 minutes.
Let cool and store in airtight container.
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