I eat pineapple tarts almost any time of the year and I usually make mine like little golden apples with cloves as stalks! When it comes to pineapple tarts, I would only eat those filled with home-made pineapple jam. Though it is time consuming, it is certainly a world of difference in taste if you make the jam yourself. Ensure that you do not buy an over-ripe pineapple as the jam will not have a good texture. You can glaze the rolls with beaten egg yolk; however glazed tarts and rolls tend to go rancid faster.
To make the pineapple jam
2 kg grated fresh ripe pineapple
500 g or more caster sugar
3 cm cinnamon stick or 1 teaspoon ground cinnamon
4 pandan leaves
1 tablespoon golden syrup
1 Squeeze out some of the juice from the pineapple. Don’t waste the juice; Drink it – it is good for your skin!
2 Put all the ingredients into a non-stick pan.
3 Cook over a low flame, stirring constantly, till the jam is thick enough to be rolled into cherry-sized balls.
To make the pastry
500 g plain flour, sifted
1 tablespoon caster sugar
1/4 teaspoon salt
300 g Q.B.B. ghee, cold and cut into small cubes
2 teaspoons lemon juice mixed with 2 tablespoons cold water (or more)
- Mix the sifted flour with sugar and salt.
- Rub the Q.B.B. ghee in with your fingertips until the mixture resembles fine breadcrumbs.
- Add in the lemon juice mixture. Mix to form soft dough. Refrigerate for about half an hour.
- Preheat the oven to 180° C.
- Take dough out of refrigerator and roll into cherry-sized balls. Flatten balls in the palm of your hand, fill with pineapple jam in the middle and wrap into a small ball.
- Place on a baking sheet. Stick a piece of clove on top of each ball , if desired.
- Bake for 20-25 minutes or until golden.