Pineapple Tarts

Pineapple tarts are an all time favorite chinese new year snack in Singapore, when they really should be an all time favorite snack all around the world all year long. They're a little tedious to make but it's definitely well worth the effort.

2 cups all purpose flour
1 1/2 tsp baking powder
pinch of salt
1/8 cup powdered sugar
10 tbsp chilled butter
1 egg + 1 yolk beaten
2 tbsp cold water

2 cups/ 1 whole pineapple shredded/pureed
1 1/2 cups sugar
4 whole cloves

1 egg beaten to glaze

1. mix together flour, baking powder, pinch of salt, powdered sugar and butter. Combine ingredients until mixture has a crumbly consistency.

2. make a small well in the middle of the flour mixture and add in the eggs and water. do not over knead the dough. Once the pastry dough comes together wrap it up in some cling wrap and leave in the fridge to chill untill firm (about 2 hours or overnight if preferred).

3. in a saucepan over medium heat, bring pureed pineapple, sugar and cloves to a boil then lower the heat to a simmer. be sure to drain excess water from the pureed pineapple before cooking to reduce the time taken for it to thicken and cook. stir the mixture for about 40 mins until it thickens and turns a golden brown. remove and let it cool and thicken some more.

4. roll out the pastry to a quarter inch in thickness. you will need two different sizes of cookie cutters, 2" and 1" circle cookie cutter. this recipe should yield about 18 tarts. cut out the first layer of tarts and lay them out on a baking sheet. spoon out the pineapple jam in the middle of each 2 inch circle. for the second layer, do the same but this time using the 1" cutter, cut out a hole in the middle to create a ring and place it over the first layer with the filling sticking out in the middle. lightly glaze each tart with the beaten egg.

5. preheat oven to 370 degrees fahrenheit (190 degrees celcius) and bake for 20-25 minutes.