Pineapple Jam Tart

Pineapple jam tart is my all time family favourite cookies and i guess for many Malaysians as well. Be it on special occasions or just for a tea time snacks we all love this crumbly, melt in mouth. pineapple jam tart. Eventhough, ready made pineapple jam filling readily available in most baking stores, i prefer to make my own pineapple filling. No added preservatives or colouring goes into my filling which ensure me the freshness and safeness of home made product. In  making pineapple jam tart the pastry is another important part to be considered. A super flaky,crumbly,buttery pastry is what makes a good delicious rich pineapple tarts that most Malaysians crave for. The corn flour  and cold butter gives you that much sought crumble and melt in mouth texture to the pastry.

The moist and slightly sweet and juicy homemade pineapple jam compliment the buttery pastry well. This is a open faced pineapple jam tart recipe one of the many way to prepare the classic tart which you may come across in many olden Chinese bakeries those days. Nowadays, the delicious pineapple tart comes in many shapes to attract their new age customers yet, i do still prefer the classic way when it comes to my pineapple tart. Good to go with a hot cup of tea.

Ingredients

For The Pineapple Jam

2 cups fresh pineapple, peeled,cored and shredded
2 inch cinnamon stick
1 egg,beaten
1 1/2 cups fine white sugar
2 cloves
1 star anise
1 tbsp lime juice

For Pastry

1 1/2 cups all purpose flour
2 tbsp corn flour
10 tbsp cold butter
1 egg yolk,beaten
2 tbsp cold water
1/2 tsp salt


Methods

For The Pineapple Jam

In a saucepan, add all the ingredients mentioned under "For The Pineapple Jam'

Bring to a boil and reduce heat to medium low. Simmer for 30 minutes by stirring occasionally until the sauce thickens

Remove from heat and cool the filling completely

For The Pastry

In a large bowl, sieve all purpose flour,corn flour and salt.

Rub in the cold butter into the sifted flour to resemble coarse crumbs

Add the beaten egg yolk and water. Mix the till combined.  Do not over mixed.

Shape dough into a disk and cover with cling wrap. Refrigerate for 40-35 minutes.

Dust a clean working surface with little flour and using a rolling pin, roll out the dough to a 1/4 inch thick.

Cut out the dough using a pineapple jam cookie cutter. Place the cookies onto a baking pan lined with parchment paper.

Put a spoonful of the prepared pineapple jam in the centre of each cookies.

Brush the cookies with beaten egg.

Bake for 20-25 minutes or until golden.


Cool on baking sheet for 4 minutes before transferring onto a cooling rack to cool completely

Store in an airtight container.

Notes

• You can use a 2 inch fluted cookie cutter if the special pineapple jam cookie cutter not available in your nearby stores.