Making of Pineapple Tarts

I've always been crazy about pineapple tarts! During Chinese New Year, I am sure to buy at least 3-4 big containers of pineapple tarts from Similing Orchids, which i think makes one of the best pineapple tarts in Singapore. But anyway, since i've become vegetarian from 2005 (that is I do not eat egg, onion and garlic and all 'vegetables' belonging to family of onion and garlic, and do not drink alcohol -- now as to why i do not take onion and garlic, that's another long story, which i am not going to explain today), i have not been eating pineapple tarts, as most contain eggs.


I currently reside in Pittsburgh, USA. And one fine day, my dear hubby, insteading of buying pineapple tibits to make pizza, he bought crush pineapple. And then he just said: "perhaps you can start making pineapple tarts!". And all because of this tiny little mistake, i searched high and low for a suitable recipe to make pineapple tarts without using eggs, and i did a little modification as well. And of course...haha...i could not overcome my "craze" to eat pineapple tarts!


Here's the recipe for about 70 pineapple tarts.



Pineapple Jam

Ingredients:
- 2 cans crushed pineapple (500g x 2) - I like Dole brand!
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 tbs lemon juice
- 1 tbs corn flour

Preparation:

1. Drain the can pineapple as much as possible.
2. Place crushed pineapple in a non-stick pot and add sugar and lemon juice.
3. Using small-medium fire, stir the sugar evenly and continue to stir occasionally for 30-45mins, till most water is nearly evaporated.
4. Add in corn flour to thicken.
5. Set jam to cool. Can be stored in the fridge for 3-5 days before using.
   

Dough


Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1 and 3/4 cups self-raising flour
- 16 tbs (8oz) butter (place at room temp. for 30mins to soften)
- 1/2 tsp salt
- 4 oz (120 ml) cold (soya) milk

Preparation:

1. Sieve flour and add salt.
2. Using fingers, rub the butter into the sifted flour till coarse crumbs are formed
3. Make a well in the dough center, add milk.
4. Gently bind together, do not knead too much.
5. Shape dough into ball (better to make into 4 small balls), wrap in plastic and refigerate overnight. (Take out of fridge for 20-30mins before rolling; or else it's like rock!)
   

Making Pineapple Tarts

1. Preheat oven at 400F.
2. On a lightly floured work surface, roll the dough to about 1/4" thickness.
3. Use an approximate 2" cookie cutter to form the base of the tart.
4. Spread about 1/2 tbs of pineapple jam (or whatever amount you like) at the top. (And you can design interesting patterns using some dough on top of the jam
5. Bake the tarts for 20-25 mins. (I actually use oven toaster to bake 15 tarts at a time, and will require 25mins. I guess if you use a normal baking oven, it could be faster..so do check the tarts after 15mins.)

These tarts taste delicious when eaten on the day it's made....not so nice after that :(