Poh's Malaysian Pineapple TartsIngredientsJam3 cups roughly blitzed pineapple puree. I used a large tin of pineapple pieces, drained and blitzed them.
If using tinned pineapple reduce the sugar to 1 cup1½ cups sugar
Pastry250g unsalted butter
500g plain flour
1 teaspoon salt
about ½ cup cold water, I needed more.
1 egg for egg wash
PreparationFor jam Puree the pineapple, with the sugar. Speed 8. 30 seconds.
Cook at 100 degrees for 20 minutes, with the basket on the top, not the MC. Speed 3.
Check and then cook on Varoma for 15-20 minutes, with the basket on top, speed 3/4
The jam should be very thick.
Spread on a plate to cool.
For pastry. Place the flour and salt in the bowl. Add the butter, cut into chunks.
Mix on speed 3 until like breadcrumbs.
Add the cold water. If necessary add a little more. Speed 4.
You don't want the mix wet. Just lumpy.
Remove from the bowl and knead together. Make 2 discs and refrigerate each for 30 minutes.
When the jam is cool, wet hands and roll into small balls.
When pastry is ready, roll out to about 5-7mm thick. Cut with a fluted cutter about 4cm in size. (mine was 4.
Place on a prepared tray. Put a small dent in each piece of pastry. I usedthe back of the ½ teaspoon measure.
If using egg wash, do it now.
Place a roll of jam onto each tart, press down.
Cook at 180 degrees for about 20 minutes. Mine needed a little longer.
I'm not sure where I saw the original recipe, but I went hunting for it after I saw Poh make these on TV.
