February 11, 2010

Pineapple Tart for Chinese New Year



Pineapple Filling/jam
(To be made the day before shaping the tarts - Microwave method)

* 4 cans 20 ozs pineapple crushed/chunks(drain and pulse in food processor until fine)
* sugar (amount of sugar should be equal to the pineapple pulp e.g. 1 cup pineapple pulp to 1 cup sugar. 3/4 cup of sugar will be acceptable as the canned pineapples do tend to be sweeter than fresh ones)
*1 tbsp of lime/lemon juice
*2 sticks of cinnamon bark
*6 cloves
*1 segment of star anise

Method: Put all the ingredients in a big round pyrex bowl and microwave on high. Start with 15 mins, stir well, high for another 15 mins x 2. If jam is still runny, microwave at 1 min at a time until it is thick but still wet. It will thicken and dry out when it is cooled. If jam has gone too dry, just add enough water, stir well to dilute. Jam for filling should not be too dry as it will dry further when the tarts are baking. (The timing in the microwave is for making 4 cans of pineapples, so if you intend to try making with one can only, then the time taken in the microwave should be very much shorter)

Pastry dough:

*340g plain flour
*½ tsp salt
*2 tbsp icing sugar
*225g butter, cubed
*1 egg yolk
*5 tsp iced-cold water
*½ tsp vanilla essence

1 beaten egg + 1tsp water, for glazing

Method:

Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.

Roll pastry out to 3/8” thickness on a lightly-floured tabletop and cut out rounds with a tart cutter. Fill each piece of cut-out pastry with pineapple jam filling. Cut thin strips of pastry to form a lattice on top of each tart. Glaze the strips with beaten egg.

Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden. Turn tarts out to cool on a wire rack before storing in air-tight containers.

*note: this recipe was a combine of jam filling from Lily Wai Sek Hong and the pastry is from somewhere I found years ago.

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