Pineapple Jam Tartlet
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 pineapples
- 5 cinnamon sticks
- 20 small cloves
- 320 g fine sugar
- 80 g rock sugar
- 250 g plain flour ((all purpose))
- 1 tablespoon sugar
- ¼ teaspoon salt
- 125 g cold unsalted butter
- 2 tablespoon cold water
- 1 egg (beaten)
- 1 egg
- 1 tablespoon water
- Slivered almonds (optional)
Instructions
- 1
Remove skin of pineapples and cut into smaller pieces.
- 2
Add pineapple pieces in a food processor and blend coarsely.
- 3
Transfer grated pineapples into a wok.
- 4
Add cinnamon sticks and cloves.
- 5
Stir over high heat until most of the juice evaporates (about 20 mins).
- 6
Add fine sugar and stir over medium heat.
- 7
Add rock sugar and continue stirring until pineapple jam is dry (about 50 mins)
- 8
Refrigerate jam
- 9
In a food processor, add plain (all purpose) flour, sugar and salt.
- 10
Pulse briefly to mix the dry ingredients together.
- 11
Cut cold unsalted butter into small pieces and add to processor.
- 12
Pulse for a few times until it resembles coarse breadcrumbs.
- 13
Add in cold water, egg and pulse a few times until it forms into a dough.
- 14
Roll dough into a ball and place it in tartlet mould. Press dough against sides of mould to form tartlet shape. Trim off excess dough.
- 15
Arrange tartlet moulds in a baking tray and poke holes in the base of the formed dough.
- 16
Fill each tartlet moulds with pineapple jam.
- 17
Top up with slivered almonds (optional) and apply egg wash lightly.
- 18
Bake in a preheated oven at 160C until golden brown (about 20 minutes).