- 4 fresh pineapple
- 400 g caster sugar
- 4 cm piece cinnamon sticks
- 1 star anise, use 4 segments
- 4 cloves
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 340 g plain flour
- 340 g cake flour
- 1 tablespoon salt
- 2 tablespoons icing sugar
- 450 g butter, cubed (Lurpak is great)
- 2 egg yolks
- 1 teaspoon vanilla essence
- 50 ml ice water
- 2 beaten eggs, for glaze
Directions See How It's Made
- To make the jam, grate the pineapple coarsely.
- Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
- Set aside to cool.
- Pastry dough.
- Put sifted flour, salt and sugar in a mixing bowl.
- Rub in butter until mixture resembles breadcrumbs.
- Beat in the egg yolk and add ice-cold water and essence.
- Mix well to form a dough.
- Place in a plastic bag and chill in the refrigerator for 30 minutes.
- Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
- Fill each piece of cut-out pastry with pineapple jam filling.
- Pinch a small neat frill aroud the edging.
- Cut thin strips of pastry to form a lattice on top of each pie.
- Glaze the strips with beaten egg.
- Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
- Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
- Turn tarts out to cool on a wire rack before storing in air-tight containers.