PINEAPPLE TARTS

Recipe by Chef Anup Kumar

FOR PINEAPPLE FILLING (MAKES 50 TARTS)

5 pineapples, peeled and core removed

500g fine sugar

2 cinnamon sticks

5 star anise

5 cloves

¼ tsp salt

METHOD

1. Cut pineapples into chunks and place in food processor to blend.

2. Put blended pineapple into large pot. Add cinnamon, star anise, cloves and salt. Heat mixture and bring to simmering boil. Cook for 45 minutes to an hour over medium heat until filling thickens.

3. Add in half of the sugar first. Stir and taste. Add remaining sugar gradually. Adjust to your preferred sweetness.

4. Continue cooking pineapple mixture over medium heat for 15 to 20 minutes until thick and golden. Filling should be sticky and not have any visible moisture. Turn off the heat.

5. Allow filling to cool and remove cinnamon, star anise and cloves.

6. Store in air-tight container in refrigerator until ready to use.

FOR PINEAPPLE TART DOUGH

160g SCS unsalted butter, cubed (keep chilled until ready to use)

200g plain flour

25g cornflour

50g icing sugar

2 egg yolks

1 beaten egg (for egg wash)

3 tsp water (if needed)

1/4 tsp salt

METHOD

1. Preheat oven to 180 deg C.

2. Use a kitchen mixer with paddle attachment or food processor. Pour in flour, cornflour, icing sugar and salt into mixing bowl. Mix for a few seconds.

Add butter and beat with paddle at low speed.TNP PHOTO: PHYLLICIA WANG

3. Add cold butter cubes and beat with paddle on low speed or pulse in a food processor until mixture is sandy.

 

Add in egg yolks.TNP PHOTO: PHYLLICIA WANG

4. Add in egg yolks and beat until a dough is form. Add water if dough is too dry. Do not overbeat.

5. Remove dough from mixing bowl and shape into a ball.

Use cookie cutter to shape the dough.TNP PHOTO: PHYLLICIA WANG

6. Roll out dough on a flour-tossed board. Use cookie cutter to cut and shape dough. 

Lightly brush on a thin coat of egg wash.TNP PHOTO: PHYLLICIA WANG

7. Arrange cut dough on a baking tray. Lightly brush on a thin coat of egg wash on the cut dough. 

8. To assemble, take a teaspoon of filling, shape into a ball and place it on the cut dough. Gently tap so the filling sticks to the dough.

9. Bake for 15 to 18 minutes.

10. Allow tarts to cool before storing in air-tight containers.