pineapple tarts

2 min read

We have been eating a packaged version of these our whole lives, but it wasn’t until we were guests at a Singaporean family’s Chinese New Year celebration that we experienced the un-beatable moreishness of the homemade version With pastry so faa that it instantly melts in your mouth, and jam that is satisfyingly, we guarantee you’ll’ be hooked after your first bite.

Serves 4 nned nineannle 432g canned pineapple chunks, drained dsua 45g granulated sugar 10 cloves pinch salt 1 egg yolk, for glazing for the dough 175g plain flour 25g cornflour 75g icing sugar pinch salt 100g cold unsalted butter, cubed 25g cold lard or vegetable shortening, cubed 1 egg yolk 14 tsp vanilla extract vegetable oil, for greasing 1 First prepare the filling. Use your hands to squeeze as much liquid from the pineapple as you can, then blitz the squeezed pineapple in a food processor until the largest pieces are roughly the size of pine nuts. Transfer to a small saucepan and add the sugar, cloves, and salt. Cook over a low heat, stirring occasionally for 40-50 minutes until most of the moisture has evaporated. The pineapple should be a deep yellow colour. Leave to cool.

2 For the dough, put the flours, icing sugar, and salt into a large bowl. Working as quickly as you can, use your fingertips to rub the butter and lard into the dry ingredients until the majority of the mix-ture resembles fine crumbs. Mix in the egg and vanilla. Squeeze lightly to bring the mixture to-gether and form into a rough ball. Cover tightly with cling film and chill for 30 minutes until firm.

3 Preheat the oven to180°c/350°f/Gas mark4 and line baking sheet with non-stick- paper.

4 To form the tarts, divide the filling into 20 almond-sized pieces and with lightly oiled hands, shape each piece into a fat cylinder. Take heaped 1/2 tablespoon of dough and flatten into a 5cm disc.

Create a dip in the centre and add a piece of filling then wrap the dough around the filling. It should look like a fat sausage. Applying the lightest pressure, roll the sausage back and forth in your palm until the outside is smooth.

5 In a bowl, whisk the egg yolk with 1 teaspoon water and brush this mixture onto each tart. Use small scissors to make rows of V-shaped snips on the surface and chill for 20 minutes. Bake for 15-18 minutes until golden yellow. Leave to cool completely on a wire rack. Store in an airtight container for up to one week.