Pineapple Tarts

PINEAPPLE TARTS - FILLING

Appliances Used
Food Processor (FP185)

Filling Ingredients
4 large pineapples
380g sugar
1 cinnamon stick
5 pcs cloves
2 cloves star aniseed
1 pinch salt

Method
1. Remove peel and 'eyes' of pineapples.

2. Grate pineapples with food processor.

3. After grating, squeeze some juice out. Discard juice.

4. Using a non-stick pan or wok, cook pineapple, cloves, cinnamon stick and star aniseed over medium heat.

5. Add sugar and stir constantly until the mixture is sticky and thick (about 1-1.5 hrs).

6. Depending on what type of tarts you are making, the pineapple jam should be wetter if you are making open tarts, and drier if you are making wrap up tarts.

7. Cook and store in refrigerator for use later.

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PINEAPPLE TARTS

Appliances Used
Major KMM750, Oven (MO690)

Pastry Ingredients
350g butter
2 tbsp sugar
3 egg yolks
550g plain flour
2 tsp baking powder
1 tsp vanilla essence
4 tbsp hot water

Egg wash - 2 eg yolks with a drip of yellow colouring

Method
1. Cream butter and sugar with the KMM750 (using the K-beater) until sugar melts.

2. Add egg yolks and mix evenly.

3. Sift flour and baking powder into the mixture. Mix well.

4. Add vanilla essence and hot water into the dough, and knead.

5. Place dough in the refridgerator for 30 minutes.

6. Dividde dough into small balls. Wrap a smaller ball of pineapple filling (see below) and shape as desired.

7. Preheat oven at 170ºC for 20 minutes.

8. Glaze the tarts with egg wash and bake for 15 - 20 minutes per tray until golden brown.