Pineapple Tarts - My Chinese New Year Challenge

It's the time of the year where we start piling up with CNY goodies - either bought by ourselves or received as a gift from friends and relatives. 

I tried Pineapple tarts last year.. It turned out to be nice to see but nothing fantastic to eat.. 中看不中用... There was no pineapple jam at all.. hahaha.. I think I put like 1g of pineapple jam... My cousin was like.. "eh, where's the pineapple? Shouldn't pineapple tart has pineapple?" Hahah.. Too bad.. 

Looks not bad, right? 

This year, I decided to make another batch of pineapple tart.. Finally I think I made it.. Woohoo! I made like a good ~300 in total.. Nearly fainted.. I used 8 pineapples, tons of butter.. Most importantly, I think the rolling of the pineapple jam to the balls is so freakingtedious.. hahah.. Still not enough.. Manage to pack 7 container worth of pineapple tarts. (the remaining I gave out for others to sample). Apparently, I did not baked enough for myself to keep.  But nonetheless I think it was a amazing experience. Maybe I need to bake more next year.. hahah.. 

Closed Pineapple tart

Ingredients:

Pineapple Jam:

1. 3 Pineapples (Preferably Raw ones)
2. 4 pieces Cinnamon (around 5cm each)
3. 1 teaspoon Cloves 
4. ~2 Cup Sugar (It really depends on how sweet is your pineapple to begin with)

Pastry Dough (from The Little Teochew)

1. 400g plain flour
2. 50g corn flour
3. 1/4 (heaped) tsp salt
4. 6 tbsp icing sugar (according to The Little Teochew, it is for the melt in your mouth experience)
5. 300g cold, unsalted butter (do not allow it to soften)
6. 3 egg yolks, beaten
7. 3 tbsp cold water (or iced water)
8. 1/2 tsp pure vanilla extract
9. For glaze, mix 1 egg yolk + 1 tbsp water

Directions: 

For the pineapple Jam:

1. Remove the skin on the pineapple if you haven't. (I got mine removed by the fruit seller, so no issue here). Cut it into small blocks to put it into the blender. After which, drain off at least half the water away
2. In a wok/pot, add in the pineapple puree, cinnamon, cloves and start stirring constantly under medium to medium high heat. And I do mean constantly because the pineapple will bubble and spurt everywhere when it gained enough heat. Painful! 
3. Slow add in sugar. I suggest putting in 1/2 cup by a time so that it will not be too sweet. Always sample your jam before moving on to the next 1/2 cup of sugar. Stop once you find the sweetness to your liking.
4. Continue stirring until you get a thick and sticky consistency. You need to factor in at high heat the jam will be more fluid. You need a dry looking jam at the end. 
5. Cool the jam (I cooled mine overnight) and roll you jam into balls at 7g each.

For the tart: (~ 90 tarts)

1. Mix the first 4 dry ingredients together. Set aside
2. Cut the cold butter into small cubes. 
3. Using 2 forks, mix the butter and dry ingredients until the butter and flour mixture form small crumbs. 
4. Beat the egg yolks, vanilla extract and cold water together. Slowly pour the wet mixture into the flour/butter mixture. ONLY using your fingertips, gently combine them together with minimum kneading. (You do not want the butter to melt because of your body temperature). Chill the dough for at least 30 minutes in the fridge before use. 

Combining to make the pineapple tart: 

1. Preheat over to 160C. Line parchment paper on the baking sheet. 
2. Roll the dough to about 8mm thick. Using a tart mold, cut out the tart shell and arrange it on the baking sheet.
3. Place the pre-rolled jam onto the tart shell. Glaze it with egg yoke wash. Place it into the oven and baked for 20-25 min until the shells become golden in color. 

My dreamy looking Pineapple Tart (with photo edit)

Nice right? Decide to upload this pic again in another light haha.. 

My dad keep saying that is a lot of jam.. What y'all think?

All the hardwork paid off when my relatives all said that my pineapple tarts tasted awesome.. Some find it a bit sweet though.. haha.. Hard to please all.. Sweet good ma.. 甜甜蜜蜜

To end it all.. Happy Chinese New Year to ALL.. 新年快乐、万事如意、蛇年行大运！huat-ah