Pineapple Tart

This delicious tart was gobbled up in no time...it never had the chance as any recipe would indicate to"store in a airtight cookie jar for up to a week' moment. I must admit this is one delicious gobble.

I prefer this closed up version as it's quick to make minus the mess. 

This pastry recipe makes  exactly one hundred tarts, which means you need to weigh the dough balls accurately, to be precise 15g each and the filling 10g each. 

Pineapple Filling
3 Large Ripe Pineapples, skin and cut into chunks
250 g Sugar
6 cloves

2 star anise

Grate the pineapple. Squeeze and drain off some of the juice, about 1 1/4 cup. 

Place the pineapple, sugar, cloves and star anise in a heavy bottom saucepan and cook over a low heat. 

Stir frequently until the jams are slightly thick and dry.  Remove from the heat and set aside to cool. 

Then roll the pineapple jam into a small sized balls (15g).

Pastry
500 g Unsalted Butter, softened
100 g Confectioner Sugar
1 tsp Sea Salt
1 tsp Vanilla Extract
4 Large Egg Yolks
700 g All-Purpose Flour, sifted
100 g Corn Flour, sifted

2 Large Egg Yolks, lightly beaten for egg wash

Preheat the oven to 180˚C and line baking tray with parchment paper. 

In a large mixing bowl, combine the butter, sugar and salt. 

With a wooden spoon mix until they are well combined and add the egg yolks and vanilla extract. 

Then mix in all the sifted flours and knead lightly to form soft dough. 

To shape the tarts - Flatten a piece of dough (about 15 g) with lightly floured hand and place a piece of the prepared pineapple jam in the center (10g), wrap and seal well. 

Roll the tart lightly into an round shape.

Brush the pastry with the egg wash and bake for about 20 minutes or until they are light golden in color. 

Cool on the rack and place the pineapple tart in small baking cups and store in airtight cookie jar.

Enjoy...jue

recipe for the pastry from seasaltwithfood