Pineapple Tarts

As Chinese New Year approaches, we always think about this cookie or pastry as it symbolizes wealth as the word pineapple means wealth and prosperity in Chinese dialect....I love this recipe as it was given by one of my good friend from Singapore and I had made some adjustments to it to suit our taste buds...it is flaky and not too sweet...most of my friends love them as I do not add too much sugar in the pineapple filling as I love to use ripe pineapple and the sweetness comes from it....I made them look a little like little pineapples with some indention using a fork on the pastry....


Pineapple Tarts
Ingredients :

17 oz plain unbleached flour
4 oz corn starch
13 oz butter - room temperature
3 oz  icing sugar
4 tbsps evaporated milk
2 egg yolks

Filling :
2 large ripe pineapples - (cut and blend the pineapples) -10 oz blended pineapple
6 oz sugar
1 cinnamon stick

Method to make the filling : Cut the pineapples and blend them in a food processor, strain the pineapples and leave them aside. Heat the frying pan and add the sugar to make caramelized sugar. When the sugar is light brown , add the cinnamon stick and the blended pineapple to fry till it is dry for about 20 minutes.

Method :
Rub the butter with the flour mixture and icing sugar till it resembles bread crumbs. Add the egg yolks and evaporated milk and mix well till it forms a dough. Wrap the dough with some plastic wrap and put in the fridge for about 30 minutes.
Preheat the oven to 350 F and line the baking sheet pans with some parchment paper.
Take the dough from the fridge and roll out some dough into a 3 inches flat circle and scoop a teaspoon of pineapple filling into the centre. Seal it using your fingers and shape it like a pineapple by using a fork to make the design on the tart as shown in the photo below. Continue with the rest of the dough and bake all the tarts at 350 F for 25 - 30 minutes depending on the oven.

 Pineapple Tarts