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Malaysian Style Pineapple Tarts

Pineapple tarts are a treat we had every Christmas as a child in Malaysia. It has come to symbolize Christmas for me. Nowadays, I make it for my kids to enjoy. I use 1 inch molds to make the job easy, and the small molds make for crispy bite-sized tarts, gone in 2 bites. Sweet and tart, the pineapple jam can be store bought or home made. Enjoy!

Ingredients

Pastry

  • 1 cup all purpose flour
  • 1 tsp white sugar
  • 1 pinch salt
  • 1 eggs, whisked
  • ½ cup butter, diced

Pineapple Jam

  • 3 cups frozen pineapple chunks, or fresh pineapple (peeled and cut into chunks)
  • ¼ cup sugar
  • 1 stick of cinnamon

Directions

  1. Boil on low heat, pineapple chunks and cinnamon stick.
  2. Add sugar when pineapple comes to a simmer. Stir frequently.
  3. Test for jam readiness by removing 1 tsp of mashed pineapple and placing on plate. If it sets in 5 minutes, then it is ready to be removed from heat.
  4. Cool slightly and place in food processor to make a smoother jam. Allow to cool in refrigerator if possible. It is easier to handle jam if it is cold.
  5. For pastry, mix flour, salt and sugar in a bowl or food processor.
  6. Add diced butter and mixture is crumbly.
  7. Add egg and continue mixing until dough just starts to come together.
  8. Remove dough and place onto a floured surface to roll to about 1/4 to 1/2 cm thickness.
  9. Use mold to cut out pastry shells for pineapple jam. If no tart mold, use circle cookie cutter. Use a smaller circle (such as the handle of a wooden spoon) to create a depression in the middle of the circle for the pineapple jam.
  10. Place about 1/4 tsp of pineapple jam in the center if using 1 inch mold/circles. If using circle, pinch the perimeter around the jam to make a decorative patterns around the jam, if desired.
  11. Place on greased baking pan (dark pans work better for this, it browns the bottoms of the tarts better than light ones).
  12. Optional: Brush tarts with melted butter or spray tarts with cooking spray, to give it a brown layer after it is baked.
  13. Bake in preheated 375F oven for 15 to 20 minutes until bottom of tarts are golden brown. Best if served warm.

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