Let’s start with the pineapple jam.
Slice the top and bottom of the pineapple first then for the skin start at the top of the pineapple and slice through the outside peel until you reach the bottom.
Remove the eyes if they are too big.
Cut the pineapple into third vertically.
Put the slices in the blender (food processor).
Blend until there are no big pieces left; it needs to be liquid.
Pour in a large pan and start cooking on high heat.
After 10 min, add the sugar and cinnamon.
Cook for another 40 min. It needs to be a jam-like consistency and golden brown in colour.
Put the clinging film on the pineapple jam and refrigerate for at least 2 hours.
Now let’s do the crumbly crust for the tarts.
Put the butter, salt and flour in a large bowl.
Mix until there is no more chunk of butter and it is still crumbly.
Add the egg and water.
Kneat the dough until it all come together but don’t over do it or else you will loose the crumblyness.
Wrap the dough in cling film and put in the fridge for at least 30 min.
Start the assembly by spooning the pineapple jam and to shape it into balls.
The balls need to be 2cm diameter.
Pre-heat your oven at 180°C.
Roll out the pastry on a lightly floured surface (making sure you have enough flour so that the pastry doesn’t stick), it needs to be around 5mm.
Use a cookie cutter to cut the crust and lay down the dough on a non sticky surface.
Place the pineapple jam balls on the dough.
Bake for 15min.
Flatten the pineapple jam on top to make it easier to eat.
Your pineapple tarts are now ready! You can enjoy with your family and friends for Chinese new year or all year long!!
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