Pineapple Tarts

Step 1 – Drain the crushed pineapple, by placing it into a sieve which is sitting over a jug, use the back of a spoon to press out as much juice as you can.

Tip: Don’t discard the juice, keep it to make Hawaiian dinner rolls.

Step 2 – Place the drained pineapple, sugar, cinnamon stick, cloves and lemon juice into a medium size pot and mix well.

Tip: You don’t want a pot that is too small because, as it cooks down it does splatter.

Cooking it in a larger pot will help to reduce the splatter mess on the stove.

Step 3 – Cook over a medium/high heat until it becomes thick and changes color.

You will need to constantly stir the jam with a wooden spoon. Reducing the heat slightly as it thickens.

This process can take about 15 – 20 minutes or a little longer, depending on how wet the pineapple is and the cooking temperature.

When cooked remove from the heat and allow to come room temperature, then place in the fridge for at least 30 minutes or overnight.

Note: It’s easier to shape the pineapple jam into balls when it has been well chilled.

Step 4 – Use kitchen scales to weigh and divide the chilled pineapple jam into 40 even size balls.

Drop the mixture onto a tray lined with baking paper and use your fingertips to shape into balls.

As a guide, the pineapple jam balls made on this occasion weighed about 8 grams (0.282 ounces). However, yours could be lighter or heavier in weight. This will be due to how long it was cooked and how much moisture was evaporated from the jam.

Tip: Making and shaping the pineapple jam into balls can be done 1-2 days before the making the dough. Just keep it covered in the fridge until needed.

Step 5 – Place the soft butter, icing sugar, vanilla, and egg yolks into a large mixing bowl and beat together with a wooden spoon until well combined.

Step 6 – Add the milk powder, half the flour and half the cornflour mix well, then add the remaining flour and cornflour and continue to mix to a soft dough. It should all come together by mixing with the wooden spoon.

It’s a very soft dough and does require at least 20 minutes in the fridge to firm up before moving onto the next step.

Note: If you’ve forgotten and chilled the dough for longer (several hours), it can be difficult to shape because it will become too hard to manage.

If this has happened to you, take it out of the fridge and let it sit at room temperature to soften a little before moving to the next step.

Step 7 – Use your kitchen scales to weigh and evenly divide the dough into 40 even sized pieces, rolling the dough into balls.

Each dough ball should weigh about 17 grams (0.599 ounces).

Step 8 – Once you have divided the dough into even sizes pieces, take the jam balls from the fridge and start making the tarts. Detailed instruction given in the next step.

Step 9 – 1. Take one ball of dough and use your fingers to flatten and shape into a disc.

2. Place a ball of jam in the centre of the dough.

3. Then carefully fold and shape the dough around the jam ball. Make sure that the dough evenly covers the jam with no thin spots.

4. Roll the ball between your palms to shape into a ball.

Place the shaped pineapple tart onto a baking tray and repeat until all the tarts have been made.

Tip: Work quickly because, the longer the dough is in contact with your warm hands the softer it will get, making it harder to shape.

Step 10 – Once all the pineapple tarts have been shaped, place in the fridge for at least 15-20 minutes before baking.

Note: Chilling the tarts before baking will firm the butter in the dough, which will help them keep their shape when baking.

If you don’t allow the chilling time the butter in the dough is softer which will make them flatter when baked.

Tip: If you wanted to cook the pineapple tarts another day, they can be kept covered in the fridge for 2-3 days or frozen (see our frequently asked questions for freezing instructions).

While the tarts are in the fridge Turn the oven on about 15 minutes before baking.

Step 11 – You can leave the tarts plain or, you can decorate the tops of the tarts before glazing. Use a fork to press into the tops of each tart, then turn the fork 90 degrees and press again to make a hatch mark.

Just before baking glaze the tops of the tarts with egg yolk and sugar.

Note: If you plan on baking these the next day or freezing unbaked, and would like the decorative top, chill the cookies for 15 minutes then decorate and return to the fridge or freeze them.

You don’t want to leave the decoration to the next day or several hours later because the cookie pastry dough will be too firm making it difficult to mark.

The cookies can be glazed before freezing. But if you are going to keep them in the fridge and bake in the next few days, glaze them just before baking.

Step 12 – Bake for about 15 – 25 minutes or until the cookies and egg wash just turn a light golden brown. Remove from the oven and allow to cool completely before serving.

Note: To many cookies for you to eat? Well these baked cookies freeze very well. See our frequently asked questions for freezing instructions.