Ingredients

Filling

* 3 baby pineapples
* 200 g fine sugar (add more if desired)

Pastry

* 380 g plain flour, plus extra for dusting
* 60 g icing sugar
* 300 g cold unsalted butter, cut into cubes
* 1 teaspoon vanilla essence
* 1/4 teaspoon yellow food coloring (optional)
* 1 egg yolk, to use as glaze

Directions

To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.

To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and coloring and combine to form a dough. Wrap and chill for an hour to firm it up.

Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.

Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.

How visitors found this page:

• Pineapple Tarts Recipe
• Malaysian Pineapple Tarts
• kueh tart recipe
• recipe for pineapple tarts

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