Pineapple tart is a rich and buttery pastry filled with pineapple jam. It is a very popular “festive cookies”, especially in Singapore and Malaysia. The filling is made from fresh pineapple mixed with sugar and cinnamon(or other spices), cooked and reduced until caramelized.

Pineapple Filling Ingredients:

• 1 kg fresh pineapple (about 2 fresh pineapples)
• 300g sugar
• Pinch of salt
• ½ cinnamon stick (about 2 g)

Pastry ingredients:

• 125g butter (room temperature)
• 20g icing sugar
• 1 egg
• 200g plain flour
• 20g corn flour
• 1tbsp milk powder
• ½ tbsp custard powder
• Egg wash: 1 egg yolk + 1tbsp water, whisk well and strain through a sieve

Instructions: 

1. Pineapple Filling: Cut fresh pineapples into small cubes, process in a food processor, mix in sugar, salt and cinnamon. Cook over medium heat, keep stirring until the mixture has thickened and turned golden brown with all moisture dry out. Filling can be prepared in advance and keep refrigerated for up to a month.
2. Mix butter and icing sugar, beat over medium speed until light and fluffy.
3. Mix in all dry ingredients until a dough is formed, cover and keep refrigerated for 1 hour.
4. Shape about 6g of pineapple filling into an elongated roll.
5. place small piece of dough into a Nastar mould, press into strips with pattern side down, about 2 inches long each.
6. Roll to enclose a pineapple filling.
7. Brush with egg wash, bake in a preheated oven for 20 minutes at 180℃ or until golden brown. Baking time may vary depends on individual oven.
8. Allow it to completely cool and store in airtight container.