Pineapple Tart
Buttery cookies with home made pineapple jam
Equipment
- Thermomix
Ingredients
Pineapple filling
- 1500 g pineapple chunks in juice (we used 3x825g cans of Dole pineapples)
- 100 g sugar, adjust to taste
- 1 cinnamon stick
- 2 cloves
Pastry
- 350 g plain flour
- 20 g milk powder
- 20 g caster sugar
- 1 pinch salt
- 250 g unsalted butter, cold, cut in cubes (1 cm)
- 2 egg yolks
- 1 egg (beaten)
Instructions
Pineapple Jam
- Place pineapple chunks in mixing bowl, chop 5 sec/speed 5. Drain blended pineapple using Varoma dish to discard excessive liquid. Transfer to a bowl and allow to cool completely.
- Place blended pineapples pulp, sugar, cinnamon stick, and cloves in a mixing bowl, cook 40 min/120°C/speed 1 or until it thickens. Clean mixing bowl.
- Scoop 1 teaspoon of pineapple jam (approx. 8 g) and roll into a small ball. Repeat this step until all jam is used and put the balls in the fridge while you work on the dough
Pastry Tart
- Place plain flour, milk powder, caster sugar, and salt in a mixing bowl, pulverise Turbo/2 sec/1 time.
- Add butter, mix 5 sec/speed 5.
- Add egg yolks, mix Dough /20 sec
- Transfer dough to a bowl, cover with cling film, and refrigerate for 30 minutes. Prepare your baking trays and line with baking paper. Preheat oven to 170°C.
- Roll the dough onto a floured surface to be around 1cm thick. Use a round cookie cutter or pineapple tart cutter and cut the rounds. Place tarts onto the baking trays with baking paper
- Place the chilled pineapple balls onto the tarts.Using a pastry brush, brush pastry surface with lightly beaten eg
- Bake for 20 minutes (170°C) until lightly brown. Allow to cool completely on a cooling rack before serving or storing in an airtight container.
Notes
Tips:
- To keep the consistency of pineapples, we used canned pineapples for the jam.
- We recommend rolling the pineapple filling into 8 gram balls and chilling it before working on the tart base.
- You can purchase special pineapple tart cookie cutters for the open-face pineapple tarts. If you don't have any, like us we use any round cookie cutter and just make an indentation with a spoon. Our cookie cutter circumference is 4.5cm. Then place the pineapple jam balls on top of the individual tarts.
- While rolling the dough, make sure your surface is floured to prevent the dough from being stuck on the surface. Use a pastry knife and dust it with flour to place cookie rounds onto a baking tray.
- This beautiful pineapple cookie is best eaten fresh however they keep well in an airtight container for a few days.