Though time-consuming and tedious to make these Pineapple Tarts, they are very worth every effort to make them. These pineapple tarts have a tender and melt-in-the-mouth crust which melts away to reveal the sweet and tangy pineapple jam.
Place the unsalted butter in another bowl. Using an electric mixer, cream the mixture for 30 seconds on low speed and turn the speed up to medium-high and cream for 5 minutes, scraping the sides occasionally until the butter is light, creamy, fluffy and pale in colour.
375 grams unsalted butter
Beat egg yolks in a small bowl. While the electric mixer is running on low, drizzle in the beaten egg yolks. Turn up the speed to medium and cream until the egg yolks has been fully incorporated into the butter.
60 grams egg yolks
Using a huge rubber spatula or metal spoon, fold in the flour mixture in two batches gently until just incorporated. (If using a stand mixer, you can use the lowest speed to incorporate the flour mixture until just combined.)
Lay a large piece of clingfilm / plastic wrap on the table. Turn the dough out onto the plastic wrap. Fold a few times to ensure all the flour is mixed in, but do not over-work the dough. Wrap it up with the clingfilm and chill in the refrigerator for at least 30 minutes.
B) Divide Pineapple Jam
Divide the pineapple filling to approximately 7.5 to 8 grams each. Roll into a ball. Chill the rolled pineapple jam in the refrigerator
1 kilogram pineapple filling / jam
C) Divide Pineapple Tart Dough and Wrap
Line baking sheets with silpat or parchment paper.
Divide tart dough to approximately 8 to 8.5 grams each. Roll into a ball and set aside.
Flatten tart dough with the heel of your hand, then enclose one pineapple jam inside. It is easier to wrap when the pineapple jam is chilled, so work in batches if needed.
Shape each pineapple tart into rounds or into golden pillows, as desired. Place it on the baking sheet. Space the pineapple tarts 1 finger spacing apart from one another.
D) First Bake
Preheat oven to 160°C (conventional) / 150°C (convectional).
Whisk egg yolks for egg wash together in a small bowl until it's a smooth consistency. Add milk/water 1/2 tsp each time to get a smooth consistency if needed.
2-3 egg yolks
Dip a pastry brush into the egg wash and brush the sides of the bowl to remove excess egg wash.
Very, very gently apply a thin layer of egg wash on the top of the pineapple tarts.
Bake for 15 minutes in the centre rack.
E) Second Bake
Similar to the First Bake, apply a second thin layer of egg wash on the top of the pineapple tarts gently.
Rotate the tray 180° and bake for another 8 minutes in the centre rack.
If the top is not golden-browned enough to your liking, turn on the top grill function and grill for 2 to 3 minutes, rotating the tray 180° every minute to ensure the top is evenly golden.
F) Cool and Store
Place the tray on a rack and let the pineapple tarts cool completely before storing in an airtight container.
If using homemade pineapple jam: As my homemade jam contains minimal sugar, the pineapple tarts last only about 7 days at room temperature. For longer storage, store the tarts in the refrigerator - let them come to room temperature before consuming.
If using store-bought pineapple jam: The pineapple tarts can most likely last up to 14 days, if properly stored in an airtight container.
G) Freezing Pineapple Tarts
After shaping pineapple tarts, place them on a lined baking sheet, making sure the tarts don't touch each other. Freeze for at least 4 hours until solid.
Transfer the frozen tarts into freezer bags or containers. For containers, make sure the bottom is lined with parchment paper, and that every layer of tarts is separated with parchment paper to prevent sticking.
H) Baking Frozen Pineapple Tarts
Preheat oven to 150°C (conventional) / 140°C (convectional).
Place frozen pineapple tarts on lined baking sheets. Brush with egg wash and bake 20 minutes.
Brush a second layer of egg wash and bake for 10 minutes.
Grill the top for 2 to 3 minutes so the top is golden-brown to your liking.
NOTES
After years of experimenting, I now like a ratio of 1:1 for my pineapple tarts. To me, this ratio is a good balance between pineapple jam and the pastry. Do scale the recipe accordingly if you like a different ratio.
Making pineapple tarts is time-consuming. To break up the making of pineapple tarts, cook the pineapple paste (if making) and make the dough the day before. Chill them in the refrigerator. Spend the next day wrapping and baking the tarts. Tip: Grab your family and friends to help wrap the tarts!