Singapore Style Pineapple Tarts

“Delicious Chinese New Year Treat”
READY IN:
1hr 10mins
YIELD:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling.
  2. To make the jam, grate the pineapple coarsely.
  3. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
  4. Set aside to cool.
  5. Pastry dough.
  6. Put sifted flour, salt and sugar in a mixing bowl.
  7. Rub in butter until mixture resembles breadcrumbs.
  8. Beat in the egg yolk and add ice-cold water and essence.
  9. Mix well to form a dough.
  10. Place in a plastic bag and chill in the refrigerator for 30 minutes.
  11. Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
  12. Fill each piece of cut-out pastry with pineapple jam filling.
  13. Pinch a small neat frill aroud the edging.
  14. Cut thin strips of pastry to form a lattice on top of each pie.
  15. Glaze the strips with beaten egg.
  16. Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
  17. Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
  18. Turn tarts out to cool on a wire rack before storing in air-tight containers.

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