Malaysian style Pineapple Tarts

This is by far one of the toughest bake I've ever done. I don't know if it is because the pineapple jam is not thick enough or it is because the weather is too cold that the dough remain solid like those chilled in refrigerator. I have difficulties trying wrap and shape the pineapple tarts into ball shape. I ended up spending 6.5 hours just to bake 60 pieces of pineapple tarts.

Good thing the pineapple tarts tasted good. I don't like pineapple tarts but I find this yummy! The crumbly and buttery pastry goes well with the homemade pineapple jam. It's so buttery and crumbly it literally melts in your mouth. This is definitely a better version of melt in the mouth dough compared to the Asian version of German cookies.

Here is the recipe for pineapple tarts. Begin with the pineapple tarts. I suggest you get this done in advance. The shortcut version is to buy the jam directly from Asian grocery shops but I still think the best pineapple tarts comes with homemade pineapple jam. The choice is yours. Please do not try baking this tart with pineapple jams you find OTC in grocery stores. They are different.

Pineapple Jam
1 kg chopped pineapples
400 g sugar
1 cinnamon
  1. Blend the pineapples in blender. Be careful not to over do it. I was later told (by mum) the best way to do pineapple jam is to grate the pineapple and not blend it. She is right. You need some pulp. Mine is too fine I only have very fine residues. If I were to do it again, I will definitely grates the pineapple
  2. Cook the pineapple with sugar and cinnamon over low fire for two hours. Stir from time to time
  3. Remove the cinnamon. Continue stirring the jam over medium low fire for another hour or so (till the jam is thick). The pineapple jam should be in dark orange by now. I've slighly less than 700 g of jam. In my opinion (after this attempt) I think the ideal yield for wrapped version of pineapple tarts should be 500 g.
  4. When ready, roll the jam into ball shape (8 g each)
The dough
(Adapted from Nasi Lemak Lover)
350 g butter, soften
100 g condense milk
510 g all purpose flour, sifted
2 large free range egg yolks

Egg wash
1 egg yolk
1 tsp milk
  1. Beat the butter and condense milk till light and fluffy. It takes about 5 minutes to get a really nice and pale consistency using Kenwood Kmix stand mixer
  2. Add in one egg yolk at a time. Beat till combine
  3. Remove the mixer bowl from mixer. Add in sifted flour in two or three separate batches till you get a soft dough
  4. The original recipe roll the dough into balls weighting only 10 g. I have to add 5 g extra to make wrap mine
  5. Flatten a piece of dough. Place a piece of pineapple jam in the centre. Wrap the dough around the pineapple. You may create an egg shape (oval) or a round shape. Lightly cut a few criss cross lines on dough. You may add a clove as a stick (to make it look like a mini apple)
  6. Mix the remaining one egg yolk and 1 tsp of milk. Brush over the dough
  7. Bake in preheated oven (150 degree). Bake for 20 to 25 minutes

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