Pineapple Tarts
Pineapples grow in abundance in the Far East and the fruit is used extensively in the local cuisine. It is made into chutneys, jams, desserts and tarts. These pineapple jam tarts are usually made at Christmas and Chinese New Year but can be enjoyed all year round. Combined with a light buttery pastry they are irresistible. Ready made short pastry works just as well.
Ingredients:
425-450g crushed pineapple
(or blitz chunks or slices in a food processor)- available in tins. OR
1 medium ripe fresh pineapple (cut up and blitz in a food processor)
3-4 heaped Tbsp sugar
1 stick cinnamon
424g plain flour
340g butter or baking margarine
pinch of salt
2 egg yolks
2 egg whites (beaten)
water
3-4 heaped Tbsp sugar
1 stick cinnamon
424g plain flour
340g butter or baking margarine
pinch of salt
2 egg yolks
2 egg whites (beaten)
water
Method:
Pineapple Jam
Place the pineapple, sugar and cinnamon stick in a stainless steel pan and bring to the boil.
Lower heat and simmer slowly until all the liquid has evaporated and the jam is tacky.
Keep stiring to prevent burning, allow to cool.
Note: do taste the jam and adjust sugar content as some pineapples can be quite sour.
Pastry.
Sift flour with salt and rub in the fat.
Beat up egg yolks with 2 Tbsp cold water and slowly add to flour whilst stirring the mixture with a metal spoon or table knife. The mixture should bind and you may need to add a little more cold water.
Once the mixture sticks together it is ready for use, do not over handle and allow to rest for 20 minutes.
Roll out pastry on a floured board to 1/2cm thickness.
Cut out discs (approx 3cm in diameter) with a small pastry cutter.
Place a nugget of pineapple jam in the centre of the pastry, I prefer to use my fingers as it is easier than using a teaspoon.
Place tarts on a baking tray and brush with beaten egg white.
Bake in a medium hot oven for approximately 10 minutes or until done.
Allow to cool and keep in an airtight tin or jar.
Recipe from http://www.wingyipstore.co.uk
