Pineapple Tart

Source: http://munchministry.com/recipe/open-face-pineapple-tart/

340g plain flour
½ tsp salt
1 tbsp icing sugar
250g butter, cubed
1 egg yolk
25ml cold water
½ tsp vanilla essence
1 beaten egg, glazing

Method:

1. Sift flour, salt and mix sugar into a mixing bowl.

2. Rub in butter till mixture resembles breadcrumbs.

3. Beat in the egg yolk and add cold water and essence. Mix well to form a dough.

4. Place in plastic bag and chill for 30 mins.

5. Roll pastry out on a lightly floured table top and cut out with tart cutters.

6. Fill each piece with the pineapple jam.

7. Glaze with beaten egg.

8. Bake at 180 ºC for 15 mins.
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Another source: Auntie Anna

Pineapple Jam : 
12 very green pineapples and 3 ripe pineapples, 1kg rock sugar, 3 star and 2 cinamon stick. 

Method: manually grate the pineapple. drain the pineapple and keep the juice. Cook the pineapple over low fire., adding the juice bit by bit till all the juice has been used up. Not to forget to add in the spices and rock sugar. It took me at least 8 hours to cook the jam (15 pineapple) stirring non stop.



PASTRY: 
Butter salted 220g, caster sugar 20 g , vanilla 1 tsp, 1 large egg yolk, 20g full cream milk powder, 20g custard powder, 130g plain flour, 130g top flour.

Method : cream butter, sugar and vanilla until soft and light. Add egg yolk, followed by other ingredients, Use hand to knead lightly into dough. Rest at least half hour before used.

If no top flour, use plain flour. Makes ~ 200 tarts 
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Another Source: http://foodismylife.wordpress.com/2012/01/15/chinese-new-year-2012-pineapple-tarts/

Pineapple Tarts (makes about 160 – 165 tarts)

1 kilogram pineapple filling / jam
800 grams all-purpose flour (plain flour)
1/2 teaspoon salt
4 tablespoons corn flour (corn starch)
125 grams icing sugar
500 grams best quality unsalted butter, at room temperature
4 large egg yolks (75 – 80 grams) + 2 egg yolks (for egg wash)

Divide the pineapple filling – a teaspoon or approximately 6 grams each. Roll into a ball then roll into a small log shape. If the jam becomes too sticky and hard to handle, dip your fingertips in water and continue – it’ll be easier to handle after that. Chill the rolled pineapple balls.

Sift the plain flour, salt, corn flour and icing sugar in a clean bowl.

Place the unsalted butter in another bowl. Using an electric mixer, cream the mixture for 30 seconds on low speed and turn the speed up to medium-high and cream for 5 minutes, scraping the sides occasionally until the butter is light, creamy, fluffy and pale in colour.

Beat the 4 egg yolks in a small bowl. While the electric mixer is running on low, drizzle in the beaten egg yolks. Turn up the speed to medium and cream until the egg yolks has been fully incorporated into the butter.

Using a huge rubber spatula or metal spoon, fold in the flour mixture in two batches gently until just incorporated. Do not over-mix or over work the dough – otherwise you will lose the melt-in-the-mouth texture.

Lay a large piece of clingfilm / plastic wrap on the table. Turn the dough out onto the plastic wrap and wrap it up. Chill in the refrigerator for 30 minutes.

Preheat the oven to 180 degrees Celsius. Combine the two egg yolks (reserved for egg wash) with 1 – 2 teaspoon of water / milk until it’s a smooth consistency. Set aside.

Line a baking sheet (or several baking sheets if you have a small oven like me) with baking paper. Set aside. Prepare a small dish with water.

Divide the chilled dough – 1 heaping teaspoon or approximately 10 – 12 grams each. Roll them into rounds and flatten them. Dip the chilled pineapple ball into a little bit of water (enough to moisten the outside of the pineapple ball but not drench them). This will keep the pineapple filling moist and not dry out while baking. Place the pineapple ball in the middle of the flattened dough and enclose it. Shape it into a log / desired shape and place it on the lined baking sheet.

Brush the top of the pineapple tarts with a layer of egg wash and bake for 15 minutes. Brush with a second layer of egg wash (if needed) and bake for another 5 minutes, until the top is golden brown in colour.

Cool the tarts completely and store them in an airtight container.

Notes:

• If you don’t like sweet pineapple filling or want them to have a tangy taste, mix in several teaspoons of lemon juice into the pineapple filling before rolling them into balls.
• You may wind up with extra pineapple jam, just snack on them!
• Use the best quality butter for a rich, sinful, buttery taste.
• This is not a low-fat snack… so watch your waist line while you indulge in them!