Malaysian Pineapple Tarts Recipe

Name: Malaysian Pineapple Tarts Recipe
Ingredients: 2 1/2 cup all-purpose flour; 2 tablespoon cornstarch; 1/4 teaspoon salt; 4 tablespoon confectioners’ sugar; 2 sticks unsalted butter; 2 egg yolks; 1 egg yolk plus a half tablespoon of condensed milk (lightly beaten for egg wash); 3 twenty ounce cans sliced pineapples or two fresh pineapples; 1/2 cup sugar; 1/2 tablespoon cloves (optional)

The Daily Meal Staff|Nov. 3, 2015 4:10 pm EST

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"Chinese New Year — especially in Malaysia — is incomplete without trays and trays of pineapple tarts. Over the years, I have really fallen in love with these absolutely tasty and addictive pineapple tarts and I have tried countless pineapple tarts recipe. However, time after time, I come back to this recipe that I have learned from Fresh from the Oven. This pineapple tarts recipe is easy and definitely a keeper!Courtesy of Rasa Malaysia and Fresh From the Oven

Servings

24

Ingredients

2 1/2 cup all-purpose flour
2 tablespoon cornstarch
1/4 teaspoon salt
4 tablespoon confectioners’ sugar
2 sticks unsalted butter
2 egg yolks
1 egg yolk plus a half tablespoon of condensed milk (lightly beaten for egg wash)
3 twenty ounce cans sliced pineapples or two fresh pineapples
1/2 cup sugar
1/2 tablespoon cloves (optional)

Directions

Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.
Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash (see picture above) using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other.
Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown.
If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds.
Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.