Pineapple Jam Tarts

Char Ferrara

4.27 from 15 votes

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Prep Time 1

Cook Time 25

Total Time 1 25

Cuisine Chinese

Servings 80 jam tarts (with 1.5-inch cookie cutter)

Ingredients

For the pineapple jam:

4 cups shredded pineapple
2 ½ cups sugar
1 cinnamon stick
1 star anise
3 whole cloves
2 Tablespoons lemon juice

For the cookie:

4 cups all purpose flour
1 teaspoon salt
250 grams butter chilled (2 1/14 sticks in the US)
2 eggs
4 Tablespoons cold water

US Customary - Metric

Instructions

Combine shredded pineapple, sugar, cinnamon stick, star anise, cloves and lemon juice in a large saucepan
Simmer the pineapple mixture over medium-low heat for about 30 minutes, stirring constantly. It will turn into a nice golden brown colour. You’ll know it’s ready when it is very thick and the pineapple pulp becomes a bit translucent.
Let the pineapple jam cool completely before handling. Discard cinnamon stick, star anise and cloves.
Sift the flour into a large mixing bowl. Add salt.
Cut the chilled butter into cubes and toss into flour. Use your hands to combine the butter and flour until the flour is crumbly.
Add the eggs and cold water to the dough.
Use your hands to knead the pastry dough till it forms into a ball. Do not over-knead.
Preheat oven to 350 degrees F.
Roll the pineapple jam into individual small balls. Set aside.
Roll out the dough to a ¼ inch thickness on a floured surface. Use a cookie cutter (1.5 to 2 inch diameter) to create rounds and place them on parchment paper over a baking sheet.
Make a divot in the center of each cookie, then nestle one pineapple jam ball in the middle.
Bake for 20 minutes.
Allow them to cool completely before indulging. Enjoy!

Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 48gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 38mgSodium: 213mgFiber: 2gSugar: 25g