Tangy Pineapple Tarts

Too few ratings

Lauren

Community Member

“Pineapple tarts, a fine festive delicacy, are packed with flavour and texture, with a jammy, tangy pineapple filling & a crumbly, buttery, melt-in-your-mouth crust. For fans of these highly addictive pastries, one bite is never enough!”

Difficulty

Medium 👍
60
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Pieces:-12+
Pineapple
4 tbsp Honey
30 g Sugar
90 g Low-gluten flour
35 g Milk powder
75 g Butter
Egg
20 g Powdered sugar
Muslin cloth
4 drops lemon juice
10 g olive oil
Egg mixture

Utensils

  • knife
  • food processor
  • bowl
  • Fork
  • sieve
  • hand mixer with beaters
  • Rectangular mold
  • parchment paper
  • baking pan
  • pastry brush
  • Step 1/11

    Remove the skin of the pineapple and separate the core from the flesh.
    • Pineapple
    • knife

    Remove the skin of the pineapple and separate the core from the flesh.

  • Step 2/11

    Now, dice the flesh into tiny pieces, and collect the juice in a bowl (no waste!) Then, cut the core into pieces and blend in a food processor, or cut until there are no visible chunks.
    • food processor

    Now, dice the flesh into tiny pieces, and collect the juice in a bowl (no waste!) Then, cut the core into pieces and blend in a food processor, or cut until there are no visible chunks.

  • Step 3/11

    Transfer the processed core and chopped flesh into a muslin, over a big bowl.
    • Muslin cloth
    • bowl

    Transfer the processed core and chopped flesh into a muslin, over a big bowl.

  • Step 4/11

    Squeeze until there is little moisture in the muslin.

    Squeeze until there is little moisture in the muslin.

  • Step 5/11

    Transfer the residue in the muslin cloth to a pan, adding in honey, sugar and a splash of lemon juice & olive oil. Use a fork to get rid of the lumps.
    • 4 tbsp Honey
    • 30 g Sugar
    • 4 drops lemon juice
    • 10 g olive oil
    • Fork

    Transfer the residue in the muslin cloth to a pan, adding in honey, sugar and a splash of lemon juice & olive oil. Use a fork to get rid of the lumps.

  • Step 6/11

    Rest the pineapple filling for an hour at room temperature

    Rest the pineapple filling for an hour at room temperature

  • Step 7/11

    Whisk the egg, butter, powdered sugar until smooth. Add flour and milk powder using a sieve.
    • 90 g Low-gluten flour
    • 35 g Milk powder
    • 75 g Butter
    • Egg
    • 20 g Powdered sugar
    • sieve
    • hand mixer with beaters

    Whisk the egg, butter, powdered sugar until smooth. Add flour and milk powder using a sieve.

  • Step 8/11

    Combine until a dough forms, place in the fridge (cold storage) for 30 minutes.

    Combine until a dough forms, place in the fridge (cold storage) for 30 minutes.

  • Step 9/11

    Encase the filling in the dough, forming a ball, then transfer into a mold. Line the rectangles on a sheet pan lined with parchment paper.
    • Rectangular mold
    • parchment paper
    • baking pan

    Encase the filling in the dough, forming a ball, then transfer into a mold. Line the rectangles on a sheet pan lined with parchment paper.

  • Step 10/11

    Bake at 170 degrees Celsius for 12 minutes, brush on a thin layer of egg wash, then bake for another 8 minutes.
    • Egg mixture
    • pastry brush

    Bake at 170 degrees Celsius for 12 minutes, brush on a thin layer of egg wash, then bake for another 8 minutes.

  • Step 11/11

    Snap a picture of your scrumptious pineapple tarts!

    Snap a picture of your scrumptious pineapple tarts!

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