Recipe of Quick Pineapple Tarts

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, pineapple tarts. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

In a saucepan over medium heat, combine pineapple and sugar. Remove from heat and allow to cool. Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal.

Pineapple Tarts is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Pineapple Tarts is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook pineapple tarts using 20 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Pineapple Tarts:

1. Make ready Pineapple Jam:
2. Make ready 2 Pineapple Peeled,
3. Make ready 2 Inches Cinnamon Stick,
4. Take 1 Star Anise,
5. Get 5 Cloves,
6. Take Demerara Sugar, 40g Taste and Adjust
7. Make ready Dark Muscovado Sugar, 40g Taste and Adjust
8. Prepare 4 TBSP DOM French Liqueur / Spiced Rum,
9. Prepare 80 g Maltose Syrup / Honey / Maple Syrup,
10. Make ready Fresh Orange Juice, 1 Orange
11. Prepare Fresh Orange Zest, 1 Orange
12. Get Sablé Breton:
13. Get 140 g Unsalted Butter Softened,
14. Get 100 g Demerara Sugar,
15. Make ready 58 g Egg Yolks,
16. Get 1 TSP Pure Vanilla Paste,
17. Take 185 g Unbleached All-purpose Flour.
18. Take 4 g Sea Salt,
19. Make ready 6 g Baking Powder,
20. Take Egg Wash, 1 Egg Yolk + 1 TBSP Water

My absolute favorite is Malaysian pineapple tarts. Remove cinnamon sticks and let pineapple filling cool. For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. In the native language they're known as Nastar, while in Malaysia and Singapore, they're called pineapple tarts.

Steps to make Pineapple Tarts:

1. Prepare the pineapple jam. - - Separate the core from the pineapple flesh. - - Finely slice the core and the flesh. - - Transfer onto a sieve over a bowl. - - Use the back of a spoon to squeeze out as much juice as humanly can.
2. Reserve the juice for late use. - - In a skillet over medium heat, add in the pineapple and 1/3 portion of the juice. - - Saute until well combined. - - Add in the cinnamon, star anise, cloves and sugar. - - Saute until well combined, the sugar has dissolved and most of the liquid has evaporated.
3. Add in the liqueur. Use a burner to flambé. Be very careful while doing this. - - Cook until most of the liquid has evaporated. - - Add in maltose syrup. - - If the maltose syrup is too sticky and difficult to handle, steam for 5 mins to liquefy. - - Saute until well combined and most of the liquid has evaporated.
4. Add 1/3 of the pineapple juice into the skillet. - - Cook until most of the liquid has evaporated. - - Repeat the process, until all the pineapple juice has fully incorporated. - - Add in orange juice and zest. - - Continue cooking until the pineapple jam is dry and sticky.
5. Remove from heat. - - Fish out the spices and set aside until cool enuff to handle. - - On a side note, you can add a cup of water to deglaze the skillet. Bring it up to a simmer. Transfer into a cup. Add in a couple of tea bags. You will have a fine pineapple tea. - - Once pineapple jam is cool enuff to handle, divide into 10g each. - - Shape each into a ball. - - Transfer onto a tray lined with parchment paper and set aside in the fridge until ready to use.
6. Prepare the sablé breton. - - In a large mixing bowl, add in butter and sugar. - - Using a hand or stand mixer, cream until light and fluffy. - - Add in the egg yolks and vanilla paste. - - Whisk until well combined.
7. In a smaller bowl, mix flour, salt & baking powder together. - - Whisk this flour mixture into the butter mixture, 1/3 portion at a time, until everything is well incorporated. - - Continue whisking until it reaches a dough-like texture, not sticky nor stretchy. - - Transfer onto a cling film. - - Wrap and shape into a rectangle for easier rolling. - - Keep chill in the fridge for at least 6 hrs or preferably overnight.
8. Assemble. - - Preheat oven to 180 degrees celsius or 360 fahrenheit. - - Unwrap the sablé breton onto parchment paper. - - Place another parchment paper on top. - - Roll into a rectangle to a thickness of 1/4 inch. - - You may have to divide the dough into 2.
9. Wack into the oven and bake for 10 mins. - - The edges should turn golden brown while the center is still uncooked and soft. - - As quickly as you can, use pineapple tart mold or cookie cutter, cut out as many tarts as you can. - - And transfer onto another baking tray lined with parchment paper. - - You can bake the leftover dough for another 5-6 mins and consume. I like to blitz them into powder and use it as garnishes for ice cream or any desserts.
10. Place the pineapple jam on top. - - Brush the tarts as well as the jam very lightly with egg wash. - - Wack into the oven and bake for another 6 mins or until the bottom and sides are golden browned. - - Remove from oven and set aside to cool down completely.
11. Once cooled, keep in an airtight container. - - It will probably last for 5 days at room temperature. - - These tarts will taste better the next day.
12. The following steps are optional: - - Melt 20g of dark chocolate on a double boiler. - - Once the chocolate has completely melted, remove from heat and add in 15g of dark chocolate. This is to temper the chocolate. - - The temperature should be around 31 degree celsius or 88 fahrenheit.
13. The chocolate should have a glossy shine and is quite stiff. - - Drizzle the tempered chocolate over the pineapple tarts using a fork. - - Garnish with some desiccated coconut. - - Keep in an airtight container. - - It will probably last for 5 days at room temperature.
14. For the detailed recipe video: - instagram.com/tv/CKT2tbJlDY4/

For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. In the native language they're known as Nastar, while in Malaysia and Singapore, they're called pineapple tarts. You might even hear some calling them pineapple cakes, pineapple pastries, pineapple cookies. Whatever you call them, these are the best. It's a light crumbly dough, filled with a sweet (slightly tart) pineapple jam.

So that is going to wrap it up with this exceptional food pineapple tarts recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!