Pineapple Tarts

Wow, this is yummy and tasted real good. The pastry really melts in your mouth. But it sure is a lot of work. Especially i make those open top type and the dough must be kept chilled otherwise it is difficult to create pattern with the cookie cutter. Roll pineapple fillings into balls first. Pineapple Tarts 2005 Version
Credit By Joshua (gan55)

Ingredients:
250g golden churn butter
170g cream
75g caster sugar
400g Top flour or Cake flour
30g Corn flour
50g cream cheese
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)

Method:

1. Sift Top flour and corn flour together
2. Using a cake mixer, blend the cream, butter, cream cheese and sugar together till you get a creamy mixture. (10 minutes on speed 2)
3. Add the 3 egg yolks and sifted flour into the creamed butter mixture. using the cake mixer's dough mixer, mix till it becomes a smooth dough that is oily enough to not stick to your hand
4. Allow the dough to stand for 10 minutes. (Chilling helps if you are making the pineapple on top kind)
5. Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
6. Wrap filling ball with dough ball and shape as desired. Glaze with the glazing mix.
7. Bake at 180 degrees Celsius for 15 minutes in a oven. (If using convection oven with turbo fan, lower temperature to 160 degrees Celsius)
8. Remove from oven and re-glaze again before baking for another 5 minutes till golden brown on top.

Pineapple Filling:
4 pineapples
9 cloves
Caster sugar

Method:
1. Peel the pineapple.
2. Grate the pineapple using a grater or using a juicer (grater better)
3. Squeeze out the juice from the grated pineapple fiber.
4. In a frying pan, put the pineapple fiber and heat using low flame.
5. Add cloves and fry till water has dried up halfway.
6. Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
7. Continue frying till filling starts to dry and turns golden in colour (about 1 hr later)

Note: While frying, you have to stir continuously and remember to keep the flame small. It’s easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple.

Note:. I used ready-made pineapple filling from Phoon Huat.

Recipe Source: Joshua
Photo Source: alicecozycorner