[Pineapple Jam]
2 half ripped pineapples (use Sarawak pineapples)
250g granulated sugar
1 cinnamon stick (about 5cm)
4 cloves
[Cookie]
8oz (227g) softened unsalted butter, cut into chunks
50g icing sugar
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
14oz (396g) plain flour
1/2 teaspoon salt
[Steps]
Jam: Remove the skin on the pineapples (choose half ripped ones as fully ripped pineapples will be difficult to grate and unripped ones will be too sour).
Cut away the 'eyes'. Cut the pineapples (lengthwise) into 4 quarters. Grate the pineapples.
Drain the grated pineapples, press out the juice with the back of a spoon. Reserve the pineapple juice.
Place grated pineapples, cinnamon stick, cloves, and half the amount of sugar in a pot (I used a stainless steel pot with a heavy base). Bring to a boil.
Turn to medium heat and let it continue to simmer. Stir occasionally. When the mixture starts to dry up, add in a few tablespoons of the reserved pineapple juice. Continue to let it simmer.
Keep adding the pineapple juice as the mixture dries up. Continue till all the pineapple juice is used up.
Add in the remaining sugar gradually (a few tablespoons at a time), and keep stirring as the mixture dries up. Adjust amount of sugar according to taste.
Turn to LOW heat, keep stirring the mixture until the jam caramelized, becoming sticky and dry. Total cooking time is about 1 hour or longer. Leave to cool and place in air tight container and store in fridge.
When ready, roll pineapple jam into 6g balls (about 1 teaspoon). Store covered in fridge until ready to use.
Cookie: Place butter in a mixing bowl. Sift over the icing sugar.
With an electric mixer, on medium speed, cream butter and icing sugar till the mixture turns pale. Add in salt, whisk to combine.
Add in the vanilla extract and whisk to combine.
Dribble in the egg yolks and continue to whisk the mixture till fully incorporated.
Sift flour into the mixture. Mix the mixture with your hand and lightly knead for a couple of minutes till the flour is incorporated into the dough (do not over work the dough).
Wrap the dough with cling wrap and chill in the fridge for about 30mins. (This will prevent the dough from spreading upon baking, and also makes it easier to handle.)
Roll out a portion of the dough (it is easier to work in smaller portions) between two plastic sheets to about 5 - 7mm thick. (The plastic sheets help to prevent dough from sticking to the rolling pin and work surface.)
Cut out the dough with the tart mould and transfer to baking tray, lined with parchment paper. (To get very clear imprints, place both the outer ring and the inner piece of the mould on the roll out dough.
Press the outer ring into the dough then push down the inner piece with some force. Lift up the mould and carefully remove the cut out dough which is stuck to the mould. Dust the mould with flour regularly for easy release.)
Place pineapple jam balls on each cut out dough. To decorate, top it with a tiny ball of dough or cut out thin strips of dough and lay over the top of the pineapple paste. (Note: I omit the egg wash for both tangerine style and open tarts.)
Bake in preheated oven at 170 degC for 15 mins. Leave to cool on baking tray for a few minutes before transferring to wire rack. Let cool before storing in air-tight containers.
Adapted from Happy Home Baking