Pineapple Tarts
A Malaysian tart made with pineapples, flour and butter, baked in the oven.
4 hr · Serves 60 · Medium
Ingredients
Filling
Pastry
Method
Start cooking mode- Prep 60 min · Cook 180 min · 240 min total
- medium
- 1
To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.
- 2
To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up.
- 3
Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.
- 4
Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
