Overview
- Prep time: 1 hour
- Cook time: 1 hour
- Yield: Makes about 60 tarts
Ingredients
For the Pineapple Jam Filling:
- 2 fresh pineapples (peeled, cored, and finely grated/pulsed)
- 1 cup (250g) white sugar (adjust based on pineapple sweetness)
-
1 cinnamon stick & 3 whole cloves (for traditional warmth)
For the Pastry Dough:
- 400g salted butter (softened at room temperature)
- 90g sweetened condensed milk (the secret to a crumbly, pliable dough)
- 1 large egg yolk
-
700g plain flour / all-purpose flour (sifted)
For the Egg Wash:
-
1 egg yolk + 1 tbsp condensed milk (for a deep glossy sheen)
Step-by-Step Instructions
1. Cook the Spiced Pineapple Jam
- Place your grated pineapple flesh and juice into a large non-stick pot over medium-low heat.
- Toss in the cinnamon stick and cloves, letting the mixture simmer for about 25–30 minutes until most liquid evaporates.
- Pour in the sugar and stir constantly. Continue cooking until the mixture thickens into a sticky, dark golden-brown paste.
- Discard the whole spices, leave to cool completely, and roll the jam into tiny 6g balls. Chill in the fridge.
2. Build the Delicate Pastry
- In a large mixing bowl, stir the softened butter and condensed milk together until smooth and completely combined.
- Whisk in the large egg yolk.
- Add the sifted plain flour gradually. Use a light cutting motion with a spatula or your fingertips to combine the flour into a soft, smooth dough. Do not knead the dough, or it will develop gluten and lose its signature crumbly texture.
- Wrap the pastry dough tightly in plastic cling film and chill in the fridge for 10 minutes.
3. Assemble and Shape the Tarts
- Preheat your oven to 160°C (310°F) or 140°C for a fan-forced oven.
- Pinch off pieces of dough (approx. 12g–14g each) and gently roll them into neat spheres.
- Flatten a dough sphere with your palm, set a cold pineapple jam ball in the dead centre, and wrap the pastry edges smoothly around it. Gently roll it between your palms back into a flawless ball.
- Line up the tarts on a baking sheet layered with parchment paper.
4. Bake to Golden Perfection
- Pop the tarts into the oven and bake for 15 minutes until they are set and a very pale beige-golden hue.
- Take them out and let them cool slightly. Mix your egg yolk and condensed milk, then use a pastry brush to apply a thin layer of egg wash across the tops.
- Slide them back into the oven for an additional 3–5 minutes until beautifully glazed and golden brown.
- Cool completely on wire racks before transferring them into airtight jars.