Cookies : Pineapple Tart 黄梨逹

Cookies : Pineapple Tart 黄梨逹

 Great tasting pineapple tarts

It's hard work cutting and grating the pineapples and then cooking it over a slow fire to turn it into  jam but it is well worth the effort you have put into its making when you finally get to eat it. It's truly different from the pineapple tarts sold commercially. My children love home-made pineapple tarts. Even SK, who isn't a fan of cookies and biscuits in general enjoys eating home-made pineapple tarts or any other home-made cookies.

Ingredients For Pineapple Jam

1.2 kg pineapples (net weight, after removing the skin, the crown and the eyes )
120g sugar ( adjust the amount of sugar to suit your preference )
1 tbsp butter
1 piece cinnamon bark  ( about 4 cm )
6 cloves
1/8 tsp salt

Instructions For making Pineapple Jam

1.  Cut the pineapple into thick slices. Use a grater to grate the pineapples into a mushy pulp
2.  Put the grated pineapple into an enamel pot and add in the spices, sugar, salt and butter
3.  Cook over a slow fire and stir constantly to prevent burning 
4.  Cook until the pineapple becomes dry and has turn into a dry jam-like mass.
5.  Cool completely before use 

Note 1 :  If the pineapple is ripe, you do not have to add too much sugar. On the other hand, if the pineapple is half-ripe, you have to add more sugar, otherwise the jam will turn out sour
Note 2  : You can prepare the pineapple jam a few days in advance and store it in a covered container in the refrigerator.

A grater with interchangeable multiple grating surfaces

The pineapple jam is dry and golden brown

Ingredients For the Tarts

500g butter (softened)

1000g multi-purpose flour

2 tsp salt

2 eggs (beaten)

8 tbsp water (you can use pineapple juice instead of water)

Making The Pineapple Tarts

1.  Sieve the flour into a large mixing bowl

2.  Sprinkle the salt into the flour and mix well

3.  Add in the butter, beaten eggs and knead to form a dough. After that add in the pineapple juice or water one spoonful at a time and knead to make a softer dough. You may not require all the 8 tbsp of pineapple juice if the consistency of the dough is soft and smooth. Make sure the dough is not too wet and sticky.

4.  Take a portion of the dough and roll out into a large rectangle about 4 mm thick

5.  Use a cookie cutter to cut into the desired shapes

6.  Top up with pineapple jam
7.  Brush the bottom of a baking tray with butter and place the cookies on it to be baked.

8. Bake at 180 degrees C for about 15 to 20 minutes or until golden brown.

My collection of cookie cutters

 Home-made pineapple tarts in a container