Singapore Style Pineapple Tarts

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 4 fresh pineapple
• 400 g caster sugar
• 4 cm piece cinnamon sticks
• 1 star anise, use 4 segments
• 4 cloves
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 340 g plain flour
• 340 g cake flour
• 1 tablespoon salt
• 2 tablespoons icing sugar
• 450 g butter, cubed (lurpak is great)
• 2 egg yolks
• 1 teaspoon vanilla essence
• 50 ml ice water
• 2 beaten eggs, for glaze

Recipe

• 1 filling.
• 2 to make the jam, grate the pineapple coarsely.
• 3 combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
• 4 set aside to cool.
• 5 pastry dough.
• 6 put sifted flour, salt and sugar in a mixing bowl.
• 7 rub in butter until mixture resembles breadcrumbs.
• 8 beat in the egg yolk and add ice-cold water and essence.
• 9 mix well to form a dough.
• 10 place in a plastic bag and chill in the refrigerator for 30 minutes.
• 11 roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
• 12 fill each piece of cut-out pastry with pineapple jam filling.
• 13 pinch a small neat frill aroud the edging.
• 14 cut thin strips of pastry to form a lattice on top of each pie.
• 15 glaze the strips with beaten egg.
• 16 place tarts on a greased baking tray and bake in preheated oven at 180°c for 15 minutes.
• 17 reduce the temperature to 170°c and continue to bake for another 10 minutes or until golden.
• 18 turn tarts out to cool on a wire rack before storing in air-tight containers.