Open-Faced Pineapple Tarts

 

Making pineapple jam is a yearly tradition in the weeks preceding the Lunar New Year. This is because pineapple tarts, a festive dessert that historically represents prosperity and good fortune, are made with the delectable filling of pineapple jam.

Due to the laborious cooking process that requires a lot of elbow grease over the stove, pineapple tarts are traditionally very expensive to purchase.

There are two types of pineapple tarts – open and closed. I made an open-faced pineapple tart where the pineapple pulp is exposed, that is the pulp is placed on a butter cookie which I made with a flower cutter. This cookie recipe is relatively stable. It is made using flaky buttery pastry crust as its base, wrapping within is our homemade pineapple jam. With a beautiful shape appearance, they look so cute and filled with Chinese New Year atmosphere. The flavor of pineapple jam has fully combined with flaky pastry crust, sour and sweet. Personally, I more prefer this type of flaky Pineapple Tart Cookies.

I used a Thermomix to make my pineapple jam. With the Thermomix, everything is simpler because I blend and cook the pineapples all in the same bowl. Only the effort required to remove the pineapple's skin and core makes the entire process simpler. It takes around an hour or so to make the paste for two pineapples.

I puree my pineapple along with the cores together with the juice. The juice has an abundance of taste. The filling for the pineapple tart can be prepared in advance and frozen it.

If you cook the jam on stove. You can cut the fresh into small chunks and blend in a fruit blender or food processor. It can take up to 3.5 hours to cook the jam from the beginning to end, depending on the size of the pan, the volume of liquids, and the level of heat used.

INGREDIENTS

(Pineapple jam)

2 large pineapples (about 2kg each before peeling)

1 tsp of cinnamon powder

200g sugar (adjust to your preference)

 

METHOD

1. Cut the pineapples fresh into chunks. Cut the core into small pieces. Chop 5 Sec / Speed 5 until mushy. Pour the pineapple puree into a flat bottom pan or wok.

2. Add in the sugar and cinnamon powder. Cook for 60 minutes, 120°C, speed 2 until most liquid has evaporated, and the pineapple jam turns golden in color. Scrape down the jam every 15 – 20 minutes. Make sure the jam is evenly cooked.

3. Round the pineapple jam in a 1cm marble size ball.

 

INGREDIENTS

(Open-faced version)

200g cold butter, cut into a small cube shape.   

340g flour

1 tsp baking powder

½ tsp salt

50g icing sugar

1 egg

1 tsp cold water (if the batter is too dry)

1 egg yolk, egg wash

 

METHOD

1. In a large bowl, whisk together the flour, baking powder, salt, and icing sugar. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or you can use your fingertips to rub the flour and butter together quickly and lightly until it resembles fine breadcrumbs.

2. Add the egg to the flour mixture and stir just until the dough comes together. Add one teaspoon of cold water to the mixture if the dough is too dry to come together. Do not knead.

3. Refrigerate the cookie dough for 20 mins or until it is in a workable state.

4. With two pieces of parchment sheet on the bottom and the top of the cookie dough. (you may use baking paper) Roll the dough out to 1/4 inch in thickness. Using your cookie cutter, I am using 2 pieces flower cutter, cut out shapes (dip in flour!) and place on parchment sheet. Put pineapple jam in the center of each piece. Brush the tart with egg wash. Bake for 20 - 25 minutes at 180°C. Switch the tray halfway baked.