Singapore Style Pineapple Tarts |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Delicious Chinese New Year Treat Ingredients:
4 fresh pineapple |
400 g caster sugar |
4 cm piece cinnamon sticks |
1 star anise, use 4 segments |
4 cloves |
2 tablespoons lemon juice or 2 tablespoons lime juice |
340 g plain flour |
340 g cake flour |
1 tablespoon salt |
2 tablespoons icing sugar |
450 g butter, cubed (lurpak is great) |
2 egg yolks |
1 teaspoon vanilla essence |
50 ml ice water |
2 beaten eggs, for glaze |
Directions:
1. Filling.
2. To make the jam, grate the pineapple coarsely.
3. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
4. Set aside to cool.
5. Pastry dough.
6. Put sifted flour, salt and sugar in a mixing bowl.
7. Rub in butter until mixture resembles breadcrumbs.
8. Beat in the egg yolk and add ice-cold water and essence.
9. Mix well to form a dough.
10. Place in a plastic bag and chill in the refrigerator for 30 minutes.
11. Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
12. Fill each piece of cut-out pastry with pineapple jam filling.
13. Pinch a small neat frill aroud the edging.
14. Cut thin strips of pastry to form a lattice on top of each pie.
15. Glaze the strips with beaten egg.
16. Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
17. Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
18. Turn tarts out to cool on a wire rack before storing in air-tight containers.
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