Pineapple Jam Tarts - Kueh Tart (Kuih Tair)

Cut away the skin of the pineapple

Cut pineapples into smaller pieces

Put pineapple pieces in a food processor and blend coarsely.

Separately blend pineapple core finely.

Pour grated pineapples into a wok

Add cinnamon sticks and small cloves

Stir over high heat until most of the juice evaporates (about 20 mins)

Add fine sugar and stir over medium heat

Add rock sugar

Continue stirring until pineapple jam is dry (about 50-60 mins)

Add salt to plain flour

Sieve in icing sugar

Add cold butter, cut into small cubes

Using a pastry cutter, cut butter into flour

Use fingertips to rub in butter until mixture resembles breadcrumbs

Add 5 egg yolks beaten with tsp vanilla extract to flour

Mix well and gather it to form a dough

Note: If dough is dry, add cold water 1 Tbsp at a time until right consistency

Place dough in plastic bags and chill for at least an hour or preferably overnight

Remove cinnamon sticks and cloves from pineapple jam

Shape pineapple jam into balls

Roll a portion of the chilled dough flat

Use a traditional pineapple tart mould or plastic mould to cut the dough to shape

Place the pineapple jam ball into tart shell

Using pincer, clip pattern around edge of the tart shell

Roll a small piece of dough flat and cut thin strips with a roller cutter

Use dough strips to decorate tarts

For the egg wash, mix egg yolks with water

Brush lightly over the tarts

Bake in a pre-heated oven at 175 degree C for 15 mins or until golden brown

Remove tarts from tray and cool on a wire rack