Classic Homemade Pineapple Tarts

 

Ingredients:

For the Pastry:

250g (2 cups) all-purpose flour

125g (1/2 cup) unsalted butter, softened

3 tbsp icing sugar

1 egg yolk

1/4 tsp salt

1-2 tbsp cold water (optional)

For the Pineapple Jam:

• 1 large ripe pineapple (around 1.5kg / 3 lbs)
• 200g (1 cup) granulated sugar
• 1 cinnamon stick
• 2 cloves

Instruments:

• Mixing bowl
• Electric mixer (optional)
• Rolling pin
• Pineapple corer (or sharp knife)
• Saucepan
• Spoon
• Silicone mold for pineapple tarts (or muffin tin)
• Baking sheet

Instructions:

1. Make the pineapple jam: Peel the pineapple and remove the core using a pineapple corer or a sharp knife. Cut the pineapple flesh into small pieces.
2. In a saucepan, combine the chopped pineapple, sugar, cinnamon stick, and cloves. Bring to a boil over medium heat, then reduce heat and simmer for 30-45 minutes, or until the mixture thickens and becomes jam-like. Stir occasionally to prevent burning. Remove the cinnamon stick and cloves. Set aside to cool completely.
3. Prepare the pastry: In a mixing bowl, cream together the softened butter and icing sugar until light and fluffy. You can use an electric mixer for this step, but it's also achievable by hand.
4. Add the egg yolk and salt to the creamed butter mixture and beat until well combined.
5. Gradually incorporate the flour, using a spoon or spatula, until a soft dough forms. Avoid over mixing. If the dough feels too dry, add cold water, 1 tablespoon at a time, until it comes together.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to allow it to firm up.
7. Preheat oven to 180°C (350°F). Lightly grease your silicone mold or muffin tin.
8. On a lightly floured surface, roll out the dough to a thickness of about 3mm (1/8 inch).
9. Use a cookie cutter or a small cup to cut out circles of dough. Gently press the dough circles into the greased mold (or muffin tin), forming tart shells.
10. Fill each tart shell with a teaspoon of cooled pineapple jam.
11. Bake for 15-20 minutes, or until the pastry is golden brown.
12. Let the tarts cool slightly in the mold before transferring them to a wire rack to cool completely.

Tips:

• To save time, you can use store-bought pineapple jam. However, homemade jam offers a fresher and more flavourful experience.
• Don't overwork the dough when mixing it. Overworking can make the tarts tough.
• If the dough becomes too sticky while rolling out, dust it with a little more flour.
• You can brush the tops of the tart shells with a beaten egg yolk before baking for a richer golden colour (optional).
• Allow the tarts to cool completely before storing them in an airtight container at room temperature. They will keep for up to a week.

Nutritional Information:

(Per serving, approximately)

• Calories: 150-200 (depending on the size of the tart)
• Fat: 10 grams
• Carbohydrates: 20 grams
• Protein: 1 gram

Enjoy these delightful and traditional Homemade Pineapple Tarts!