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!
- 1 cup all purpose flour
- 1 tsp white sugar
- 1 pinch salt
- 1 eggs, whisked
- ½ cup butter, diced
- 3 cups frozen pineapple chunks, or fresh pineapple (peeled and cut into chunks)
- ¼ cup sugar
- 1 stick of cinnamon
- Boil on low heat, pineapple chunks and cinnamon stick.
- Add sugar when pineapple comes to a simmer. Stir frequently.
- 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.
- 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.
- For pastry, mix flour, salt and sugar in a bowl or food processor.
- Add diced butter and mixture is crumbly.
- Add egg and continue mixing until dough just starts to come together.
- Remove dough and place onto a floured surface to roll to about 1/4 to 1/2 cm thickness.
- 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.
- 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.
- Place on greased baking pan (dark pans work better for this, it browns the bottoms of the tarts better than light ones).
- Optional: Brush tarts with melted butter or spray tarts with cooking spray, to give it a brown layer after it is baked.
- Bake in preheated 375F oven for 15 to 20 minutes until bottom of tarts are golden brown. Best if served warm.