Pineapple Tart

Pineapple jam can be made few days in advance. This is my favorite recipe for pineapple tarts. I use a little bit of vanilla for the pastry. We got the heavy iron pineapple tart cutter at an old shop at Arab Street, SQ.

You need:

Pineapple jam
3 pineapples
2 cups sugar
1 teas vanilla
1 tbls butter

Pastry
12 oz butter
3 eggs (3 yolks and 1 white)
1 kati flour (1 kati = 16oz)
1 teas vanilla

To make:

Pineapple Jam
Clean and cut out pineapple eyes of pineapple. Cut into small pieces and blend by using a blender. Heat the blended pineapple with the juice until it is reduced in half. Pour in sugar. Leave mixture over low heat until mixture is reduced to less than half of its original size. When the jam is cooked, stirr in the vanilla and butter. Leave to cool. If not used immediately, keep in a jar and refigerate until ready to use.

Pastry
In a big bow, pour flour and make a well in the center. Pour in the eggs, butter and vanilla. Mix the ingreditents until it becomes bread crumb like. Continue to mix until a well rounded smooth dough is formed. Place a plastic wrap over the bowl and refrigerate the dough for 1 hour.

The Tart
Using a rolling pin, roll pastry about 0.3cm thick on a dry, cool and clean surface. Shape the pastry using the pineapple tart cookie cutter. Place the pastry on the baking sheet. Take pineapple jam and place them in the center of the tart. Smooth over the hollow base of the tart, becareful not to leave trace of the jam on the pastry as the sugar will burn and leave a dark mark on the pastry. Continue to finish.

Bake pastry for about 20 minutes. Place cookie on wire rack. When the tart is warm, flatten and smoothen the jam to give the atrt a smoothe shining finish.

Store tart in an airtight container by alternating each layer of tarts with baking paper.