- 533g of grated or crushed pineapple flesh (from 3 x 440g tins of Golden Circle crushed pineapple in juice, drained well)
- 250g of caster sugar (adjust to your taste but reduce the sugar if you’re using tinned pineapples in syrup)
- 4 cloves
- 1 star anise
- 1 cinnamon stick
- juice of half a lime
- 2 tsp of glucose syrup (optional)
- 1 – 1.5 tsp of plain flour (optional)
- In a heavy based saucepan, bring all the ingredients to a boil, stirring frequently to combine and dissolve sugar.
- Reduce heat to low and stir regularly for about 30 minutes until pineapple jam is dry. At this stage you can add the glucose syrup and mix to combine. If you’re using flour, sprinkle it in now and continue to cook.
- Make sure you stir it frequently as the bottom will burn easily. Once it’s thick and jammy, take it off the heat, remove the cinnamon, cloves and star anise and allow to cool completely.
- 8 oz plain flour (about 226g)
- 5 oz unsalted butter, chopped (about 145g)
- 1 egg
- 1 Tbl cold water
- pinch of salt (skip it if you’re using salted butter)
- In a food processor, blitz together the flour and butter until it resembles bread crumbs.
- Add the egg and cold water and blitz until it comes together (if it’s dry add a little more cold water until it just binds).
- Bring it together and shape into a disc (do not knead too much). Wrap it in clingwrap and refrigerate for an hour.
To Assemble Tarts
- Preheat oven to 180°C. Using your hands roll out teaspoons of pineapple jams into balls and place aside.
- Roll out the pastry dough to a 0.5cm thickness between two sheets of non stick paper. Remove the top sheet of paper and use your pineapple tart mold to cut out shapes or alternatively use a small round or fluted cutter to cut out your biscuits and use your thumb to make a dent in the middle. Remove excess dough and slide the baking paper with the pastry onto your baking sheet.
- Place the molded balls of pineapple jam into the dent in each biscuit and bake for 15-20 mins until the pastry is slightly golden. Transfer to wire rack and allow to cool completely. Note: If you would like a more golden hue to the pastry, brush tarts with a little beaten egg before baking. Alternatively you could always cut out think strips of pastry to decorate your tarts in a lattice style (I prefer more jam to pastry and less work so I always skip this step… lazy me!).
- Store tarts in airtight containers. I’m not sure how long it’ll keep because they never last long in my house but sources have told me that maybe a few days to a week will be best.