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.
