A regular treat during the Lunar New Year at Asian Markets. I love these little flaky Sweet N Pineapple Tart Biscuits with Pineapple Jam Filling. The home made Pineapple Jam is lightly spiced and fills the house with a deliciously tempting aroma.
Not so hard to make. Just takes some time for chilling and patience in stirring the Jam. Makes a very cute gift jar as well.
- 2 Fresh Pineapples
- 8 Tbsp Sugar or more if needed
- 1 tsp ground dry ginger (optional)
- 8 – 12 cloves
- 500 gms plain flour
- 300 gms chilled butter
- 2 Tbsp ice water
- 1 tsp sugar and salt to taste
- 2 eggs plus one egg for egg wash
- (REFER THE STEPS IMAGES)
The Pineapple Filling
- Peel and Chop the Pineapple.
- Dice or grate the pineapple and squeeze the excess liquid from the flesh by squeezing in a muslin cloth.
- (Reserve the juice).
- Crush or Blend the pineapple roughly.
- Add to a non stick, deep pan/pot with sugar and cloves and bring to a bubble. Add the ground dry ginger powder, if using.
- Lower heat and stir occasionally till the mixture thickens into a jam.
- When it seems to have lost all moisture, keep adding the reserved juice and reduce repeatedly till all the juice is used up. Continue to thicken to a golden, thick jam consistency.
- Taste and add sugar if needed or a dash of salt to balance the flavor.
- Comb this jam with a fork to remove any stubborn Pineapple chunks and also remove the cloves.
- Place the jam in the fridge to chill.
- Add flour, salt and sugar to a food processor with plastic blade attachment.
- Add the chilled, diced butter and process briefly till the flour resembles cornmeal.
- Add eggs and ice water (make sure there are no bits of ice).
- Process just till the dough holds together in a ball.
- Dump the dough into a lightly dusted large bowl and knead to a smooth ball.
- Cover in saran/plastic wrap and place in the fridge for 2-3 hours.
- Preheat oven to 175ºc/347ºF.
- Place the unwrapped ball on a floured surface and roll out the dough when soft enough to roll.
- Roll into a ¼ ” thick sheet.
- Use Pineapple Tart Mould to cut out as many tarts as possible. Twist the mould to release the tart.
- Push the tart gently onto Tray or directly onto baking sheet.
- Place equal teaspoons full of filling in measuring spoons. Form into jam balls gently between your palms.
- Place each ball in the centre of the tart.
- When all balls are placed in the centre of the biscuits, gently press into discs on the biscuit without messing up the fluted edge of the pastry.
- Brush the edges of the pastry with egg wash.
- Lay on Baking Sheet, lines tray and bake one rack up from the bottom, for 25-30 minutes.This may vary from oven to oven. ( The pastry will be golden brown).
- Remove to cooling rack and allow to sit till cooled completely.
- Store in airtight Jars. (To be used within a week, I would suggest)
Let us know if you tried – Pineapple Tart.