Chinese Pineapple Tart

For the pineapple filling:

Cut the peeled pineapple in half lengthwise and cut out the woody, tough parts of the pineapple core at the top and bottom.

Thinly slice the pineapple then cut them into thin matchsticks. Go back and give the pineapple a few rough chops to cut them into smaller pieces.

Transfer all of the pineapple into a wide nonstick pan, along with all the juices. Sprinkle in some baking soda if your pineapple is not as ripe. Stir to activate the baking soda.

Cook the pineapple on medium high heat while stirring occasionally, until most of the pineapple juice has evaporated. Turn the heat to medium and add the sugar and brown sugar. Keep cooking while stirring constantly, until the pineapple juice is once again mostly evaporated. Reduce the heat to medium low and add the maltose syrup. Keep cooking and stir constantly until the pineapple filling is thick, kind of clumps together, and no more liquid remains.

Transfer the pineapple filling to a plate and spread it out to cool at room temperature.

Once the pineapple filling is completely cool, divide the filling into 21 portions, each about 20 grams. Round each portion into a ball. You'll most likely have leftovers. Save it for tea, snacks, etc!

For the dough:

In a large mixing bowl, add the softened butter and mix on medium high speed with a hand mixer until the butter is light and fluffy. Then, add the powdered sugar and mix on on low speed until incorporated. Increase the speed to medium high and cream the butter until pale and fluffy. Scrape down the bowl as needed.*You can also complete this step in a stand mixer with paddle attachment.*

Add the egg yolk and mix until well incorporated.

Using a sieve, sift in the cake flour, almond flour, milk powder, and baking powder. Mix on low speed just until the dough starts to clump up. Knead the dough a couple of times until the dough comes together.

Divide the dough into 21 portions, about 20 grams each. Roll each portion into balls and keep it covered.

Shaping and assembling:

Prepare a sheet pan lined with parchment paper and have the rectangular pineapple tart molds ready.

Place a ball of dough in your hand and make a hole with your thumb. Using your thumb and forefinger, pinch the dough while rotating until the dough is thin and even in thickness all around.

Place a ball pineapple filling in the dough and slowly wrap the dough around the filling by rotating and and pinching around the opening. Seal the pastry by pressing together the edges. Round out the pastry to smooth it out and gently shape it into a cylinder around the same size as the mold.

On a flat, clean work surface, place the pineapple pastry inside the rectangle mold. Using your palm, gently press the pastry to fill the mold. Give the pastry a couple of extra presses so that the corners are also filled. Optionally, you can also use the press tool that comes with the mold to help you level out the pastry.

Arrange the finished pineapple tart on the prepared sheet pan and repeat with remaining dough and filling.

Baking:

Preheat the oven to 375°F.

Once you're finished with all of the pineapple tarts, bake them for about 14 to 15 minutes, or until the top edges of the tart starts to turn golden.

Remove the tarts from the oven and let cool for a few moments before remove the molds.

Let the tarts cool completely or until lukewarm and enjoy! They are great on their own or with some hot tea.