Singapore Style Pineapple Tarts

Time

Prep 45 min · Cook 25 min · 70 min total

Difficulty

medium

1. 1

   Filling. To make the jam, grate the pineapple coarsely. 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.

2. 2

   Set aside to cool. Pastry dough. Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs.

3. 3

   Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.

   30 min
4. 4

   Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.

5. 5

   Fill each piece of cut-out pastry with pineapple jam filling. Pinch a small neat frill aroud the edging.

6. 6

   Cut thin strips of pastry to form a lattice on top of each pie. Glaze the strips with beaten egg.

7. 7

   Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.

8. 8

   Turn tarts out to cool on a wire rack before storing in air-tight containers.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.