Pineapple Jam Tarts is our JAM RECIPE for today. These tarts are a must-have item during Chinese New Year because of the significance of the pineapple (ong lai). You can use store-bought paste or homemade pineapple paste to make these. The recipe of homemade pineapple paste is also included.
Have fun baking these delectable morsels of yumminess.

Recipe by Mama Ding

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Yields: 30 cookies

Ingredients

For the Pineapple Filling ~

250 g (8.8 oz) grated pineapple
125 g (half cup) castor sugar
1 cinnamon stick
2 knotted screwpine/pandan leaves
For the Pastry ~
125 g (half cup) butter, softened
50 g (4 tbsp) caster sugar
1 large egg yolk
1/2 tsp vanilla essence
160 g (1 cup + 2 tbsp) plain flour
40 g (5 and 1/2 tbsp) corn flour
20 g (2 and 1/4 tbsp) custard flour
1 egg yolk + 1 tbsp milk, lightly beaten (eggwash)

Method

01 To make the Pineapple Filling:

Place all the ingredients for the jam in a large pot. Cook over medium heat until thick and gooey. This may take up to 4 hours, the last hour of constant stirring to prevent burning. Discard screwpine/pandan leaves and cinnamon stick before using.

02 To make the Pastry:

Preheat oven to 180 C/350 F.

Sift the 3 flours together. Set aside.
In a large bowl, cream butter, sugar, egg yolk and vanilla essence together until light and fluffy. Gradually mix in the flour mixture. Mix until just combined. Do not overmix.

03 To assemble the Tart:

Roll out the dough in between 2 pieces of plastic to 5 mm (1/4 inch) thickness. Mould using your preferred jam tart mould. (See a picture of the mould we used at the Pantry section.)

Place the jam tart shells in a parchment-lined baking tray.

Bake in a preheated 180 C/350 F oven for 10 mins. Remove and fill the each tart shell with 1 tsp of pineapple jam filling.

Brush the tart shell with egg wash.

04 Return to the oven and bake at the same temperature for a further 15-20 mins or until cooked.

Cool before storing in airtight containers. Line each layer with parchment paper.

They should keep for up to 3 weeks at room temperature.

Notes

When filling the tart shells, scoop 1 tsp of jam filling and roll into balls (they should be thick enough to do this with ease) before placing them onto the tart shells.
Adjust your oven temperature accordingly as different ovens tend to vary in temperature.