Nyonya Pineapple Tarts

Step 1

Cut and blend pineapples. Discard pineapple juice using a sieve to shorten jam cooking time. Otherwise, you can cook the jam along with the juice for a more intense flavour.

Step 2

Cook pineapple at medium-low heat along with cinnamon stick and clove for at least 25 minutes or until pineapple puree becomes drier. Add rock sugar. Continue cooking at low heat to a jam-like consistency and is golden brown in colour. Remove cinnamon stick and clove. Leave aside to cool.

Step 3

In a clean bowl, rub margarine into flour. Then, add egg, salt and water.

Step 4

Mix all ingredients evenly to create a dough. Avoid over kneading to prevent it from getting hard. Leave the dough to set in the refrigerator for at least 30 minutes.

Step 5

Flatten dough and press into shapes using a pineapple tart mould or a cookie cutter. Place pineapple jam on the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.

Step 6

Bake at 180 degrees Celcius for 20 minutes.