1kg pineapple – grate
2 pieces of cinnamon stick
Drain away the juice in the grated pineapple. Put the pulp and cinnamon stick in a pot and cook over low heat till quite dry, add sugar and cook further till the jam is dry.
380g plain flour
2tbsp milk powder
250g butter (golden churn)
1. Leave the butter in room temperature for about ½ hour. Sift the flour with the milk powder. Cut the butter into smaller cubes and rub it with flour till it looks like bread crumb.
2. Add in egg yolks and mix it with the flour mixture till it form a dough. Wrap the dough with a plastic sheet and chill it in the fridge for at least 20min.
3. Take 1 portion of the dough and place it on a plastic sheet, place another plastic sheet on top of the dough, use a rolling pin and roll the pastry into 5mm thick. Press out desire shape using a cookie cutter, brush some egg wash on the pastry, form the pineapple jam into a ball and place it on top of the pastry.
4. Preheat the oven at 170°C. Bake the pineapple tarts for 15-20min till tart is golden brown colour. Remove from oven and let the tarts cool on rack.