Pineapple Tarts

I could sense that today is gonna be a pretty hectic day.. hb is on leave and hes gone to the Singapore Airshow with my BIL and another friend..

I on the other hand hv been busy since this morning.. had baked pineapple tart as a CNY gift for Husin (if u been following my blog u would know where we're flying off early tomorrow morning :ox).. i figure i better finish up my ironing too.. yikes!! and if given the time I would love to go to Chinatown to get a nice traditional gift box to put all my tarts... so heres the recipe... Enjoy!



Ingredients
226g butter (i used unsalted butter)
113g ghee
1 egg yolk
1 1/2 tbsp icing sugar
1/2 tsp salt (i added)
500g flour (use 50g more if your dough too soft)
a few drops of yellow colouring
1 tsp vanilla essence
Pineapple jam







Method
1. Cream butter, ghee, icing sugar and egg yolk till creamy and light
2. Add vanilla essence and yellow colouring (if using) and mix well
3. Add flour and salt into butter mixture, using your hand mix it till all the ingredients are well incorporated
4. Shape dough into a big ball, wrap and let it rest for 15min or more in the refrigerator
5. Shape the dough to your liking and top or fill with pineapple jam
6. Bake in a preheated oven at 170C for about 10-15mins or till the sides turn golden brown


Pineapple Jam
Ingredients
Filling
4 sweet fresh pineapples (about 1 kg total weight) or crushed canned pineapple
600 g granulated sugar (you can adjust this according to your level of sweetness)
4 cloves
1 star anise


Method
1. Grate pineapples and squeeze out juice using a muslin cloth or use the strainer to drain the juice, keep aside
2. Chop or blend pineapple meat until fine
3. Combine with sugar, star anise and cloves in a heavy-bottomed pot and cook over low heat until almost dry
4. Stir constantly until mixture is gluey and thick, the consistency of thick jam
5. If too dry, add abit of pineapple juice
6. Cool and store in refrigerator

Important Note
For melt-in-your mouth effect, it is very important that you do not overmix or overwork the dough. Once the ingredients comes together, stop.
Roll pineapple jam into balls.. abt the size of 1tsp a night bef if ur baking the next day.