| 1. |
Make the Pineapple jam – Quarter the pineapple and shred it. |
| 2. |
Cook the shredded pineapple until the pineapple juice thickens. Add in sugar, keep stirring or it may burn. |
| 3. |
Cook until it is the right consistency; thick and stiff with a bit of moisture. |
| 4. |
Allow the pineapple jam to cool and then refrigerate it. |
| 5. |
Make the crust – Preheat oven to 170°C. |
| 6. |
Sift flour into a mixing bowl and add in a pinch of salt. |
| 7. |
Cut the butter into small cubes and add into the mixing bowl. Mix with your hand until the batter is crumbly. |
| 8. |
Add in both eggs and continue to knead until the dough is formed. |
| 9. |
Cover the bowl (with the dough inside) with wet cloth. |
| 10. |
Roll the pineapple jam into balls (appx 12g per ball). |
| 11. |
Dust table with flour. Flatten the dough to the thickness of half a cm with a rolling pin. |
| 12. |
Cut into cookies with a cookie cutter. |
| 13. |
Assemble the tarts – Put the pineapple jam balls onto the cookie dough and then place the tart on a buttered baking tin. Repeat until all tarts are made. |
| 14. |
Place in oven and bake for 15 minutes. |
| 15. |
Remove from oven and allow to cool. Share as desired! |
| TIPS: |
| Keep pineapple tarts in an air-tight container if you don’t plan to serve immediately. The pineapple jam can be kept for a several weeks in the refrigerator. So go ahead, make more for when you bake more Pineapple Tarts nearer to Chinese New Year. |
