Pineapple Tarts

Ingredients

Equipment Needed

• •Food processor or box grater
• •Large heavy-bottomed saucepan or Dutch oven
• •Fine-mesh strainer
• •Pastry cutter or your clean, cold hands
• •Rimmed baking sheets
• •Pastry brush

Instructions

1. 1

   Grate the pineapple

   Cut the peeled and cored pineapple into chunks and pulse in a food processor until finely shredded, or grate on the large holes of a box grater. You want fibrous shreds, not puree. Transfer to a fine-mesh strainer set over a bowl and press firmly to extract as much juice as possible. Reserve the juice for drinking. You should have about 3 cups of pressed pineapple pulp.

   Choose a pineapple that smells fragrant at the base and yields slightly to pressure. Overripe is better than underripe for jam.
2. 2

   Cook the jam base

   Combine the drained pineapple pulp, sugar, cinnamon stick, cloves, and star anise in a large heavy-bottomed saucepan or Dutch oven. Set over medium heat and stir until the sugar dissolves. The mixture will become very liquid as the pineapple releases its remaining moisture. This is expected.

3. 3

   Reduce to jam

   Reduce heat to medium-low and cook, stirring frequently, for 60 to 90 minutes. The jam is ready when it turns deep golden amber, pulls away from the sides of the pan, and holds a mound when you drop a spoonful onto a cold plate. It will sizzle and sputter near the end. Stir constantly in the final 15 minutes to prevent scorching. Remove and discard the whole spices.

   The jam will thicken further as it cools. Better to stop slightly before you think it's done than to end up with a brick.
4. 4

   Cool and portion the jam

   Spread the hot jam onto a rimmed baking sheet and let it cool completely at room temperature. Once cool, use your hands to roll the jam into small balls, about 1 teaspoon each. You should get roughly 48 balls. Place them on a parchment-lined tray and refrigerate until firm, at least 30 minutes.

5. 5

   Make the pastry

   Whisk together the flour, cornstarch, milk powder, and salt in a large bowl. Add the cold cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse sand with some pea-sized pieces remaining. Work quickly to keep the butter cold.

6. 6

   Bring the dough together

   In a small bowl, whisk the egg yolks with the powdered sugar and vanilla until smooth. Pour this into the flour mixture and stir with a fork until the dough just comes together. Turn out onto a clean surface and knead briefly, no more than 30 seconds, until smooth. The dough should be supple but not sticky. Wrap tightly in plastic and refrigerate for at least 30 minutes.

   If your kitchen is warm, chill the dough for a full hour. Soft dough cracks and sticks during shaping.
7. 7

   Shape the tarts

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Pinch off a piece of dough about the size of a large marble (roughly 10g) and flatten it in your palm. Place a chilled jam ball in the center and wrap the dough around it, pinching the seam closed. Roll gently between your palms to smooth. Place seam-side down on the prepared baking sheet, spacing tarts 1 inch apart.

8. 8

   Create the traditional pattern

   For the classic pineapple appearance, use the blunt side of a butter knife to press shallow diagonal lines across the top of each tart in one direction, then repeat at an angle to create a crosshatch diamond pattern. This mimics the pineapple's skin and is the traditional presentation. Work gently so you don't flatten the tarts.

9. 9

   Apply egg wash

   Brush each tart lightly with the egg wash, taking care not to let it pool in the grooves. The wash creates the signature golden sheen. Let the first coat dry for 5 minutes, then apply a second thin layer for deeper color.

10. 10

    Bake until golden

    Bake for 18 to 22 minutes, rotating the pans halfway through, until the tarts are deep golden brown on top and slightly darker at the edges. The pastry should look dry, not moist. Remove from oven and let cool completely on the baking sheets. The tarts will be very fragile when hot but will firm as they cool.

    These tarts get better after a day. The jam flavor intensifies and the pastry softens just slightly into that melt-in-your-mouth texture.

Chef Tips

• •The jam can and should be made days ahead. It actually improves after resting, and working with cold, firm jam is far easier than fresh. Store refrigerated in an airtight container for up to two weeks.
• •If your butter starts to soften and the dough becomes greasy, stop immediately. Wrap it and refrigerate for 20 minutes before continuing. Warm dough makes tough pastry.
• •Traditional open-topped tarts, where you see the golden jam peeking through, are beautiful but more advanced. Master the enclosed version first. The technique is the same, but you leave the top exposed and use a decorative mold.
• •Store baked tarts in airtight containers at room temperature for up to two weeks. In humid climates, add a small silica gel packet to keep them crisp. They also freeze beautifully for up to three months.

Advance Preparation

• •Pineapple jam can be made up to 2 weeks ahead and refrigerated. Bring to room temperature for 30 minutes before rolling into balls.
• •Unbaked shaped tarts can be frozen on a baking sheet, then transferred to freezer bags for up to 2 months. Bake directly from frozen, adding 3-4 minutes to the baking time.
• •Pastry dough keeps refrigerated for 3 days or frozen for 1 month. Thaw overnight in the refrigerator before using.
• •Fully baked tarts store in airtight containers at room temperature for 2 weeks, making them ideal for preparing well before Chinese New Year festivities.

Frequently Asked Questions

Nutrition Information

1 serving (about 41g)