Pineapple tarts must be the most popular CNY snack in Singapore! The sweet fibrous pineapple jam filling, seated on a crumbly buttery tart base. Who doesn’t like the sound of that?

Instead of grating the pineapples the traditional way we made use of our Magimix food processor and got the grating down under 1 min! By taking time to slowly cook the pineapple fibre in it’s own juices, the flavour intensify, creating a jam that’s both texturally pleasing and flavorful.

There are a couple of variations to this classic snack, from the “open faced” ones to the rectangular taiwanese variant where the filling is wrapped in the pastry. Our favourite type is still the “open faced” ones because, during the baking process the pineapple jam caramelizes and produces this sweet wonderful taste and aroma that one simply cannot resist.

Ingredients

Steps

1

Remove skin and eyes from 2 large honey pineapples and cut them into quarters.

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2

With a food processor, grate them and separate the pulp and the juice.

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3

In a pot, add pineapple pulp, 2 sticks of cinnamon, 1 star anise, 5 cloves, ¼ cup of the pineapple juice and 80g sugar.

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4

Continuously stir the jam while cooking, adding in the pineapple juice a little at a time.

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5

Once the pineapple jam starts to dry out and darken add 80ml honey and juice from half a lemon.

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6

Remove cinnamon, star anise and cloves from the jam. Continuously stir until jam becomes dry and sticky.

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7

Set aside to let it cool down completely. Then roll jam into 10g balls and set aside on a tray with baking paper.

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8

For the cookie batter, add 200g plain flour and 120g cold unsalted butter to the food processor and pulse until mixture becomes a crumbly like consistency.

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