Pineapple Tarts by Serena Ng

A) For the pastry:
- 500g plain flour (sift the flour)
- 250g salted butter (I used scs)
- 2 eggs (I used big eggs)
- 1 tsp salt
- 2 tbsp icing sugar
- 1 egg yolk for brushing over pastry to create golden hue( I didn't brush)

1. With your fingertips, rub together the flour and butter until it resembles
bread crumbs.
2. Add the egg and gently coax all the crumb until it binds together.
3. Bring it together and shape it into a disc (remember, DO NOT knead)
4. Wrap it in cling wrap and refrigerate for at least 4 hours.

B) For the pineapple jam:
- 500g grated or chopped pineapple flesh (I always chopped)
- 125g caster sugar
- 125g rock sugar
- 5 cloves
- 2 cinnamon sticks

1. In a heavy based saucepan, place the grated pineapple and spices and stir
to dry the pineapple before adding the sugar.
2. Once the sugar is added, reduce heat to low and stir regularly for about
1 hour or until pineapple jam is relative dry. (remember that when you
bake the tarts, the jam will further dry out)
3. Make sure you stir it frequently as the bottom will burn easily. Once it's
thick and jammy, take it off the heat, remove the spices and allow to cool
4. Refrigerate for at least 1 hour or overnight. This makes it easier for us to
shape it into balls later.

C) The Assembling Process:
1. Pre-roll the pineapple jam into small balls.
2. Roll out the pastry dough to desired thickness. Cut out dough using cutter.
Arrange neatly onto the baking tray.
3. Place the pre-rolled pineapple jam balls onto the centre of each tart .
4. Make a criss-cross pattern on the jam. Then, glaze the patterns.
5. Bake 180'c for 15 to 20 minutes or until the tarts turn golden brown
6. Cool completely before storing.
Tips :Remember that when you over bake the jam will turned harder or dry out.