Singapore Style Pineapple Tarts

Recipe by Chef #452267
READY IN: 1hr 10mins




  • Filling.
  • 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.