Pineapple Tarts



For the pineapple tart filling:

For the pastry:

For the glaze and topping:


For the pineapple tart filling:

Process the pineapple flesh and core in a food proccesor . Star with the flesh.

Give it a few pulses, until you get a runny mass with tiny bits of pineapple remaining (don't purée and don't add additional liquid to it).

Pour it out into another bowl, but reserve a bit in the food proccesor to help proccesing the core better.

Purée the core well, then pour it into the rest of the chunky pineapple purée.

Place the purée in a colander that stays set over a larger bowl to drain out the excess of juice on its own until no dripping anymore.

(Do not press to squeeze out the juice).

If you prefer smoother, less fibrous texture for the filling, purée the pineapple completely.

In a big and deep heavy bottom saucepan, melt the butter over medium heat until just warm add the spices and sauté  until fragant.

Add the sugar along with the lemon juice. Stir it all with a wooden spoon and cook until the mixture becomes golden.

Add the pineapple and cook stirring constantly until the mixture becomes thick and it's almost dry.

Turn off the heat, set aside to cool down.

Once it's room temperature, cover and refrigerate overnight. (it's easier to work with after overnight chilling).

Leftover filling can be kept in an airtight container and refrigerated for 3 - 4 days.

For the pastry:

In a bowl, cream the butter with the icing sugar until smooth.

In a separated bowl, beat in the egg yolks, one at a time. Add the salt and beat until fluffy.

In another bowl, sift together the flour, milk powder, custard powder, cornstarch and vanilla sugar.

Add the egg mixture to the butter mixture, beat until smooth. Add the flour mixture to it and combine until getting a firm dough.

Make a ball from the dough and wrap it in kitchen foil, refrigerate for 1 hour. Then knead a little to bring it back to room temperature.

For making the tangerine form (see the picture), use 1/2 a tablespoon of dough to make a ball around the size of a walnut.

Make a hole in the ball and pour in enough pineapple filling to fill it completely. Seal well the filling.

Repeat the process with the rest of the dough.

Place the cookies on a lined baking tray. Glaze with the egg yolk (previously combined with the water).

Stick in the middle of the top a clove and bake on a previously pre-heated oven at 180°C for 15 minutes or until golden brown.

Let the cookies cool down before moving them from the tray.