Description
Delight in these irresistible Pineapple Tarts, featuring a crispy, flaky homemade pastry filled with a sweet and tangy pineapple jam. This classic recipe combines tender dough enriched with egg yolks and butter, complemented by a fragrant pineapple filling simmered with sugar and cloves. Perfect for festive occasions or a homemade sweet escape.
Ingredients
Scale
For the Pastry Dough
- 2.5 cups all-purpose flour
- 2 tablespoons cornstarch
- 0.25 teaspoon salt
- 4 tablespoons confectioners’ sugar
- 2 sticks unsalted butter, cold
- 2 egg yolks
For the Egg Wash
- 1 egg yolk, lightly beaten
- 0.5 tablespoon condensed milk
For the Pineapple Jam
- 30 oz sliced pineapples, ripe
- 10 tablespoons sugar (adjust to sweetness of pineapples)
- 1 teaspoon cloves (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and confectioners’ sugar until evenly combined.
- Incorporate Butter: Cut cold unsalted butter into the dry mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs, ensuring a flaky and tender pastry base.
- Add Egg Yolks: Combine the 2 egg yolks into the mixture and gently bring the dough together, forming a cohesive, smooth ball without overworking.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to firm up, making it easier to roll out and enhancing flakiness.
- Prepare Pineapple Jam: While the dough chills, cook the sliced pineapples with sugar and cloves in a saucepan over medium heat. Simmer until the mixture thickens into a jam-like consistency, then let it cool.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to your desired thickness, typically about 1/8 inch for a delicate pastry shell.
- Fill Pastries: Cut the dough into shapes as preferred, then place a generous spoonful of the prepared pineapple jam in the center of each piece.
- Apply Egg Wash: Mix the lightly beaten egg yolk with condensed milk to create the egg wash. Brush this mixture around the edges of each pastry to help seal and create a beautiful golden finish.
- Assemble and Bake: Fold or cover the filled dough as your recipe specifies, ensuring edges are sealed. Arrange tarts on a baking sheet lined with parchment paper.
- Bake: Bake in a preheated oven (typically at 350°F or 175°C) until the pastries turn golden brown, about 20-25 minutes. Remove from oven and cool slightly before serving.
Notes
- Ensure your butter is cold for the flakiest pastry texture.
- Adjust sugar quantity in pineapple jam depending on pineapple sweetness.
- Chilling the dough before rolling is crucial to prevent shrinking during baking.
- The cloves add a warm, aromatic flavor but can be omitted if disliked.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Store tarts in an airtight container to keep pastry crisp.
- These tarts can be frozen before baking; thaw before baking as per instructions.
