Wishing my friends and readers
Selamat Hari Raya Aidilfitri / Eid Mubarak 1432
I'm sharing a recipe that is considered as "festive" cookies in Singapore. Be it be during Eid or Chinese New Year. These tarts are small bite-sized pastries filled or topped with pineapple jam in the middle.
There are many shapes but I preferred in the typical shape of flat open tart with pineapple jam in the center. Besides the flat open shape, there are other two favorite shapes; rolls filled with jam that are open at the ends under a lattice of pastry and jam-filled spheres (using cloves as the decor).
Ingredients for Jam:
1 ripe pineapple - grated and drained
1 heaped tsp sugar
1 tsp vanilla essence
1 tsp egg color food coloring
1 cm piece cinnamon
Mix all above ingredients together in a pan and cook over low heat, stirring constantly, until it turns a golden color and the consistency is thick like jam. Leave to cool, removing cinnamon and cloves. Pre-roll the pineapple jam into balls
Ingredients for Pastry:
250g plain flour - sifted
400g unsalted butter
1 egg yolk
1 level tbsp sugar
1/2 tsp vanilla essence
Beat together for 5 minutes the butter, egg yolk, vanilla essence and sugar, then fold the sifted flour and mix to form a soft dough.
To make TARTS:
Roll out pastry between sheets of plastic or wax paper to a thickness of about 3mm and cut into rounds using cutter. Arrange the tart shell neatly on the baking tray. Place the pre-rolled pineapple jam balls in the center of each tart shell. Bake in a pre-heated moderate oven 350 deg F or 176 deg C for about 20 minutes or until light brown. Cool well before storing in airtight container.