I haven’t had Pineapple Tarts for so long! I have to say with the non-stick pot the pineapple jam wasn’t as hard or as much work as I remember this recipe being. The flakey pastry melts in your mouth with just the right amount of buttery taste. There will be extra filling, you can use the leftovers as jam. However, if you want, the filling is enough to make two batches of the pastry.
Makes around 44 enclosed tarts.
2 large pineapples, or one container pre-cut pineapples
2 cups sugar
1 cinnamon stick
1 cup margarine, softened
1/2 cup butter, softened
1/2 cup condensed milk
2 1/2 all purpose flour
2 egg yolks
1 egg yolk
1 tsp milk
Pineapple Filling Directions
- Blend pineapples in a blender until smooth.
- Pour pineapple in a non-stick pot.
- Add cinnamon and sugar.
- Bring to a boil, then turn down to a simmer until it starts to dry out. It takes about an hour. When it starts to sputter, turn the heat back up to allow it to caramelize and dry out further. Cook until it’s the colour and consistency you want. Don’t stir it all the time to allow it to dry out and caramelize properly.
- You can reduce the sugar in the pineapple filling if you plan on eating the tarts within one week.
- Cinnamon is a natural antimicrobial and helps in food preservation.
- Don’t drain the juice before poring into the pan as the juice gives the filling more flavour.
- Cream butter, margarine, and condensed milk until fluffy.
- Add in egg yolk one at a time and beat until combined.
- Mix in flour. The dough should be soft and not sticky. Add extra flour if needed to get the right consistency.
- Roll the pineapple filling into balls.
- Roll the dough into balls, around double the size of the pineapple balls.
Tip: You will need to periodically wipe your hands when rolling the pineapple filling and dough so that your hands don’t get to sticky.
- Flatten the dough and and place a piece of the pineapple filling ball in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
- Cut few lines on the pineapple balls to create a pattern.
- Beat the remaining egg yolk with the milk to make the egg wash.
- Apply egg wash with a brush.
- Bake in pre-heated oven at 330F for 30 minutes until until golden brown.
- Cool completely before storing.