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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Handle the sharp kitchen knife carefully to prevent cuts.
Cut off the crown and bottom of 2 pineapples to create flat surfaces.
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Cut firmly and keep fingers away from the blade to avoid slipping.
Slice off the skin vertically around the pineapples to expose the flesh.
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Cut downward following the curvature of the fruit to avoid wasting edible flesh.
Carefully use the tip of the knife to cut out all remaining pineapple eyes until clean.
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Remove only the eyes to keep the flesh intact.
Cut the peeled pineapples in half, slice them, and dice into smaller chunks.
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Cut into uniform small chunks so they blend evenly.
Transfer the pineapple chunks into the blender jar.
Blend the pineapple chunks until completely pureed with no large chunks remaining.
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Blend thoroughly to ensure smooth texture.
Strain the blended pineapple mixture through a fine mesh sieve into a bowl to separate the juice from the pulp, discarding any seeds or unwanted bits.
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Strain thoroughly to remove seeds and impurities.
Place a large pan on the stove over medium heat, add the strained pineapple puree, 1 cinnamon stick, and 1 clove, and cook for 20 to 25 minutes until the juices have partially dried off.
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Stir occasionally to prevent scorching until juices reduce.
Add 60g rock sugar to the pineapple puree and stir, continuing to cook over medium heat as the sugar melts and the jam thickens.
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Stir well to dissolve the rock sugar evenly.
Stir continuously for about 40 minutes more until the jam comes together, turns golden-brown, and is completely dry of excess juice.
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Stir constantly near the end otherwise the sugar will caramelize too fast and burn the jam.
Transfer the pineapple jam onto a plate, remove the cinnamon stick and clove, and set aside to cool down completely.
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Allow the jam to cool completely before shaping into balls.
Add 1 pinch of salt and 100g margarine into 200g flour in a large mixing bowl.
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Use margarine instead of butter to achieve the desired flaky and crispy texture.
Using your fingers, rub the margarine into the flour until the mixture resembles coarse sand.
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Rub evenly so every bit of flour coats with margarine.
Crack 1 egg into a small bowl with 0.5 tbsp water and lightly mix with a fork without beating.
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Mix lightly
do not beat the egg into a foam
Pour the egg mixture into the flour crumbs and gently bring it together into a dough without kneading.
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Do not knead the dough otherwise you will lose the flakiness of the pastry.
Divide the dough, wrap tightly in plastic wrap, and chill in the fridge for 30 minutes.
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Wrap tightly so the dough does not dry out in the fridge.
Scoop about 1 teaspoon of cooled pineapple jam at a time and roll them into uniform small balls.
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Roll into uniform sizes so each tart gets an equal amount of jam.
Sprinkle flour over the working area and place one chilled dough ball on it.
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Dust enough flour to prevent the dough from sticking to the surface.
Cover the dough with plastic wrap and roll it out evenly with a rolling pin to a thickness of about 5mm.
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Roll out to an even 5mm thickness so the pastry bakes uniformly.
Use a pineapple tart mold to cut out flower-shaped pastry bases and place them neatly on a lined baking tray.
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Press the mold firmly to get clean edges on every pastry base.
Place one rolled pineapple jam ball onto the center of each pastry base on the tray.
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Press the jam ball slightly onto the base so it stays secure during baking.
Flatten extra dough, cut into thin strips, and place in a criss-cross lattice pattern over each pineapple jam ball.
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Attach the strips securely to the edges of the base so they don't curl up in the oven.
Use oven mitts when placing and removing the hot baking tray from the preheated oven to prevent severe burns.
Brush egg wash gently over the lattice pastry strips on the tarts, then bake in a preheated oven at 180°C.
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Brush egg wash lightly so it doesn't pool in the gaps between the lattice.
Remove the pineapple tarts from the oven, let them cool slightly, and arrange them on a serving plate.
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Handle gently as freshly baked tarts can be fragile.
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