I followed the recipe from the famous Florence Tan's Biscuit Code book. I enjoyed making them though lots of work and time involved before baking, especially with the jam.
This recipe is sure a keeper for me and I know I'll be making them quite often for my Hubby from now. The biscuit melts in your mouth, simply good!
Here some for you...
PINEAPPLE JAM TARTS adapted from Biscuit Code by Florence Tan
(original recipe used patty tins)
500gm plain flour ~ sifted
1/8 tsp salt
1 tbsp castor sugar
2 egg yolks ~ slightly beaten
2 tsp egg whites ~ slightly beaten
1 tsp vanilla essence
for the jam filling;3 big pineapple ~ finely grated ( I used 1 large fruit)
300gm sugar ( I reduced)
2.5 cm cinnamon stick
1/2 tbsp butter
- Prepare the jam filling much earlier. Mix all the ingredients for jam and cook over medium low heat until almost dry. Add butter last and mix well. Chill in refrigerator. Knead into tiny balls according to the pastry size. (remove cloves and cinnamons first)
- Now, prepare the dough. Mix flour and salt together. Rub flour with butter till it resembles breadcrumbs. Add sugar and mix well.
- Add vanilla essence, egg white, egg yolk mixture and mix well to form a dough and keep in the fridge for atleast 1/2 hour.
- Roll out pastry in 2mm thickness. Cut using tart cookie cutter and place in a small patty tin. ( I just placed them on a greased baking tray)
- Now place pineapple jam balls on the pastry, giving a little press.
- Bake at 180°C for 20-25 minutes or until golden brown.
- Leave to cool completely before storing in airtight container.
I hope to do better in the pastry next time, hehe!
These are the only pics I could snap at 4:30am after baking. I got too sleepy already by then! Errrmmm...