Pineapple Tarts (Open-faced)


Pineapple Jam

3 nos Pineapples (Peeled and cut into chunks)
300g Sugar
2 pcs Cinnamon Sticks
3 pcs Star Anis
10 pcs Cloves
1tsp Salt

Tart Dough

200g Prima Plain Flour
1 tsp Salt
160g Butter (Cubed)
1 tbsp Sugar
½ tsp Vanilla Essence
1 no Egg
1-2 tbsp Cold Water


Pineapple Jam

  1. Blend pineapple chunks until it turns mushy.
  2. Transfer the blended pineapple into a pot. Add spices and salt. Boil on medium heat for 45 minutes, until most liquid has evaporated.
  3. Stir in 150g sugar, or as desired.
  4. Continue to simmer pineapple jam for 15 – 20 minutes on medium heat.
  5. Once cooled, roll pineapple jam into balls of 20g each.

Tart Dough

  1. In a mixing bowl, mix the Prima Plain Flour, salt and sugar.
  2. Add in butter by rubbing it into the flour mixture.
  3. Add egg and mix until dough is formed. Add water if the dough is too dry. Do not overbeat.
  4. Cover the dough with a plastic wrap and let it rest for 30 minutes in the chiller.
  5. Roll out the dough to a thickness of 2mm and cut into the desired shape. Place the pineapple jam in the middle and brush the sides with egg wash.
  6. Bake the egg tarts at 180°C for 10 – 12 minutes or until edges are golden brown.

Recipe by Chef Anup

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