Pineapple Tart

  • Serves: Makes about 40 to 60 tangerine tarts
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Photo by Orange Piggy © 2011 Sarah Phillips

Photo by Orange Piggy © Sarah Phillips
This recipe makes Asian-style tangerine-shaped pineapple tarts.

375g unbleached all purpose flour
50g confectioners' sugar
2 tablespoons cornstarch
1/4 teaspoon salt
220g unsalted butter, cubed
2 egg yolks

1 egg yolk mixed with 1-2 drops of orange food coloring, for egg wash

homemade or store-bought thick pineapple jam

about 1.2 kg pineapple flesh (from about 2 pineapples), finely chopped or pulsed in food processor, do not puree it, you should still have some small pieces of the flesh
250 g granulated sugar
1 cinnamon stick
2 cloves
1 star anise
pinch of salt
1 tablespoon freshly squeezed lemon juice

clove sticks, for garnish

1. Make the filling: Place the pineapple flesh in a non-stick pan and add all the remaining ingredients. Place pan over low heat and cook, stirring occasionally for about 1 to 1½ hour until pineapple jam is dry and sticky and can be rolled into a ball. Discard the cinnamon, star anise and cloves. Set aside to cool completely.

2. Make the pastry: Sift together the flour, corn flour, salt and icing sugar into a large bowl. Add the butter cubes and use your hands to rub in the butter until the mixture becomes pea-sized. Make a well in the center and add the yolks. Toss it using a fork or your hands until everything is combined. Do not overmix and don't be tempted to adjust it with more flour or water. Wrap in plastic wrap and refrigerate at least 1 hours or overnight.

3. Position an oven shelf to the middle of the oven. Preheat oven to 350 degrees F

4. Assemble the tarts: Roll pineapple filling into small individual rounds. Turn dough out and roll into small rounds . (dough must be at room temperature) (I use 7 g filling & 8 g dough for small tangerines) Flatten the dough slightly and make indentation in the center and put a filling in it. Ease the dough to wrap the filling. Don't worry, it may seem dry or crack but just pat to smooth any cracks. Roll it between your palm to resemble tangerine. Place the tangerines on lined baking sheet(s). Refrigerate them if the room is warm.

5. Brush tangerines with egg wash and insert a clove on each tangerine to resemble tangerine stalk. Bake for 10-15 minutes or until lightly brown. You may need to rotate or switch baking sheets if you bake more than one baking sheet at a time.

6. Let cool on wire rack and cool completely.

Store in tightly closed containers for a few days.

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