My pineapple Tart

Tuesday, June 22, 2010

I have made this sometime at the beginning of Spring. I was inspired by the beautiful bloom in my garden, so I decided to make a flower shape version. Even though it is Summer now, I feel that I should post this anyway, just because it so yummy! This pineapple tart is so good, that you can’t have just one. The flaky melts in your mouth pastry is a perfect combination with the sweet and tangy pineapple jam. Taste great with a cup of coffee or tea. I tried not to make this yummy tart too often, for a have a tendency to eat too much in one sitting. Luckily, my oldest son loves it too and he would be the one that usually help me finish it.

This cookies is not hard to make, but is does require the right amount of ingredients and right oven temperature.


Pineapple Jam

2 Pineapple
2 Tbsp corn syrup
1 Tbsp brown sugar
1 Tsp ground cinnamon
½ Cup of granulated sugar


1. Cut and clean pineapple. Remove all the seeds. And put it in the food processor and pulse three to four time. You want it chunky not well blend.
2. Remove from the processor and strain it until really well until dry.
3. In a non-stick pot set on medium, pour the pineapple, both sugar, cinnamon, corn syrup and stir constantly so that it won’t burn or stick on the bottom of the pot.
4. Repeat this for about 30 minutes or until thicken.
5. Remove from heat and let it cool. Then place it in the refrigerator for a couple of hours or overnight to harden it up a little more.
6. After the cooling and harden process, scope into small ball to desire size and set aside.

Pastry Dough:

250 g butter
100 g powder sugar
4 egg yolks
350 g all purpose flour
1 Tbsp corn starch
2 Tsp baking powder
2 Tsp vanilla essence

Egg wash:
1 Egg
A Pinch of salt
1 Tbsp of water
Beat well


1. Preheat oven to 325 F on bake.
2. Blend in the butter and sugar until it nice and fluffy and white.
3. Add the egg yolks one by one and blend at slow for 1 minute.
4. Gradually add the flour and mix well.
5. Put the dough in the refrigerator for at least 30 minutes to harden a bit.
6. Remove roll out and cut into desire shapes.
7. Brush the egg wash on it evenly.
8. Place the pineapple jam on the top and place in the oven.
9. Bake for 30 minutes or until it is light golden amber.
10. Remove and cool.


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