Pineapple Tarts (Pillow)
Ingredients
Pastry
- 350 g plain flour
- 25 g corn flour
- 35 g icing sugar
- 250 g butter - ice cold cut into cubes
- 2 egg yolks
- 60 g milk powder
- 600 g Pineapple Jam (see below)
Pineapple Jam Filing
- 2 medium Pineapple, chopped
- 3 cm cinnamon stick
- 250 g Rock Sugar
- 4 pieces cloves
Instructions
Pastry:
- Put the butter and plain and corn flour into the blender.
- When it resembles bread crumbs, add in the rest of the ingredients, blend till it becomes a dough, not more than 1 minutes.
- Divide both the dough and the pineapple tarts into 60 portions.
- Wrap each pineapple portion with the pastry filling.
- Egg wash with egg yolk twice, allowing the first layer to dry before applying the next.
- Bake at 180C for 15 minutes. Not over.
Pineapple Jam Filing
- Strain juice from pineapple
- Place pineapple, sugar and spices in a flat-bottomed pan (copper, enamel or stainless steel preferred in this order) and cook over gentle heat for 30 minutes.
- Stir occasionally to prevent burning. If jam is too dry, add some of the strained juice.
- Let it simmer until jam is stick and slightly browned.
- Leave it to cool.
