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Nyonya Pineapple Tarts

These Nyonya pineapple tarts are sweet, buttery, and perfectly chewy with a rich pineapple filling, making them a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Servings: 40 tarts
Course: Dessert, Snack
Cuisine: Asian, Nyonya
Calories: 66
Ingredients Method Notes

Ingredients
  

For the Pineapple Jam
  • 2 medium ripe pineapples Choose ripe pineapples for better flavor.
  • 1 stick cinnamon Adds warm flavor to the jam.
  • 1 whole clove Provide depth to the jam's flavor.
  • 1/4 cup crushed rock sugar Can substitute with granulated sugar.
For the Pastry
  • 1 2/3 cups all-purpose flour Can be substituted with gluten-free flour for a variation.
  • 7 tablespoons cold unsalted margarine or butter Use butter for a richer flavor.
  • 1 large egg For the pastry structure.
  • 1/4 teaspoon salt Skip if margarine is salted.
  • 1/2 tablespoon cold water Helps to bring the pastry together.
For the Egg Wash
  • 1 large egg Gives the tarts a shiny finish.
  • 1 teaspoon water To be mixed with the egg.

Method
 

Make the Pineapple Jam
  1. Peel and core the pineapples, then chop them and blend them into a puree.
  2. Strain the puree through a sieve if desired, then cook it in a wide pot over medium-low heat with the cinnamon stick and clove for at least 25 minutes, stirring often.
Sweeten and Thicken the Filling
  1. Add the rock sugar and continue cooking, stirring constantly, until thick and sticky.
  2. Remove the cinnamon and clove, then let the jam cool completely.
Make and Chill the Pastry
  1. Rub the cold margarine into the flour until it resembles fine crumbs.
  2. Add the egg, salt, and water, then bring the dough together without kneading.
  3. Wrap the dough and chill for 30 minutes.
Shape, Fill, and Brush
  1. Preheat the oven to 350°F and line baking sheets with parchment.
  2. Roll out the dough and cut shapes using a mold or cookie cutter.
  3. Place about 1 teaspoon of cooled jam on each piece of dough.
  4. Whisk the egg with water and brush the tops for a shiny finish.
Bake and Cool
  1. Bake the tarts for about 20 minutes or until golden.
  2. Cool completely on a rack before storing.

Notes

These tarts are ideal for sharing and can be made ahead of time. They store well when cooled and packed properly. Avoid trapping steam during storage to prevent mold.