Pineapple tarts/shortcakes

 

This tart normally made during Chinese New Year. I miss the traditional CNY at my country. We normally have a lot of kuih, biscuits and tarts/shortcake served around the time of year. I really miss the way how I celebrated the CNY with my family back home. The atmosphere is so merry and exciting!! You get to see relatives and friends that you normally won’t see that often especially after graduate from school.

Another version of pineapple tart- this is an EASY and time saving version. Thanks to Lily Wai Sek Hong blog.

Pineapple fillings/ jam:

2 can of crushed pineapple

3/4 -1 cup of sugar

Cinnamon stick/ star anise (optional)

Drain the water of the crushed pineapple, then put it into a big glass bowl. Mix with sugar and cinnamon stick/ star anise. Microware for 5 minutes, then stir. Microwave for another 5 minutes, stir. Repeat until the pineapple looks thicken. Cool it down for later use.

Tart dough:

51/2 cup of all purpose flour

One egg

4 sticks cold butter ( 1 Ibs) - do not melt it or soften, cut into small pieces

120ml water (adjust as you knead the dough)

Few drops of vanilla extract (optional)

Combine all the above ingredients except water. Mix the flour with the butter until it forms small pea size. Add in water slowly until it forms a workable dough. Let it cool in the refrigerator for 30 minutes. After cooling, the dough should be easy to handle. I roll the dough into a big piece and then cut it into small square piece. Then, i took a small portion of the pineapple jam and place at the center of the dough. Close all the edges together and shape it. You can use a stick to draw the lines so that it looks like pineapple or use a scissor to cut out the pattern.

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Adapted from Rasa Malaysia
(Makes 24 tarts)

Ingredients:

For the pasty filling:

2 1/2 cups all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams 1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch
1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly)
1 egg yolk (lightly beaten for egg wash)

For the pineapple filling:

2 cans (20 oz can) sliced pineapples (I used fresh pineapple)
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch (mixed with 1 teaspoon water)

Method:

Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge.

Combine the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.

Divide the pastry dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.

Preheat the oven for 350F and bake for 20-25 minutes or until light brown.

Note:

To reduce the time to cook the pineapple, drain some water of the pineapple after crushing it.