Malaysian Pineappe Tart/Resepi Tart Nenas

Malaysian pineapple tart, this dangerously addictive buttery tarts are in my to do list since a long. My to do list never comes to an end. Everytime, i'll check my to do list, i feel like making all together but imagine who will eat if i prepare all those pastries and breads.However i'll try to dish out atleast few whenever i have nothing to do.Still i dunno when am going to clear my to do list. Ok let me stop blabbering. Coming to today's baked beauties, these cute looking Malaysian pineapple tart are very easy to make at home. When i saw the recipe for the first time, i thought it may take half a day to get ready as we need to prepare the pineapple jam specially for making this tart. But trust me, if you have all the ingredients besides you, you can make this tiny tarts very much quickly than you can imagine. I prepared my pineapple jam with canned pineapple chunks,which was quite easier than making pineapple jam with fresh ones. No peeling,chopping,cleaning etc,so if you are planning to make this pineapple tart, better stick with the canned pineapple chunks.

Finally i baked these cuties for this month's Home Baker's Challenge, a monthly baking event and this baking group just rocks, the host of this month is Niloufer of Kitchen Samraj picked amazing Malaysian bakes, initially i want to bake everything but unfortunately coz of my time management i couldnt bake everything. However i managed myself to bake out this dangerously addictive Malaysian pineapple tarts. This melt in mouth tarts are our family favourite now and even my lil one who hate pineapple flavor in bakes simply loved these cuties, obviously am planning to make them again during my Xmas holidays. Thank you Nilou for this fantastic choice.

Recipe Source: Rasa Malaysia

• 2 + 1/2 cups All-purpose flour
• 2tbsp Cornstarch (corn flour)
• 1/4tsp Salt
• 4tbsps Confectioners’ sugar/icing sugar
• 225grams Butter(room temperature)
• 2nos Egg yolks
• Egg Wash:
• 1no Egg yolk
• 1/2 tbsp Condensed milk (lightly beaten for egg wash)
• Pineapple Jam (Filling)
• 3cans Sliced pineapples
• 1/2 cup Sugar
• 7nos Cloves (optional)

Filling:

Strain the canned water from the pineapples, keep aside.

Blend the canned pineapples until they are mushy, about 10 seconds.

Transfer the blended pineapple to a pan. Add sugar and cloves and stir well.

Cook on medium flame until the pineapple jam turns golden in color.

Stirring constantly and continuously using a wooden spoon to avoid burning and discard the cloves, let it cool in the fridge.

Making dough:

Sieve the flour, cornstarch, salt and sugar in a big bowl.

Combine the flour mixture, butter, and egg yolks together.

Knead to form the dough. The dough is ready when it wont stick to the hand.

If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.

Divide the dough and pineapple jam each into 30 equal rounds.

Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling.

Use your palms to round it up and then shape it into a roll .

Brush it with the egg wash using a small pastry brush.

Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts with enough space between.

Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown.

Let it cool completely and enjoy.

2 + 1/2 tasses Farine

2c à soupe de fécule de maïs ( farine de maïs)

1/4tsp Sel

4c à soupe Sucre glace

225grs Beurre ( température ambiante )

2 Jaunes d'oeufs

Pour la dorure:

1 Jaune d'oeuf

1/2c à soupe Lait concentré sucre( légèrement battu pour le lavage des oeufs )

Confiture d'ananas( garniture )

3 boites Ananas tranchés (en conserve)

1/2tasse Sucre

7 clous de girofle (facultatif )

garniture :

Énlever le jus d'ananas avec une passoire.

Mixer les ananas en conserve jusqu'à ce qu'ils soient bien mixés , environ 10 secondes .

Transférer l'ananas mixés dans une casserole . Ajouter le sucre et les clous de girofle et bien mélanger .

Cuire à feu doux jusqu'à ce que la confiture d'ananas change de couleur en remuant constamment et en utilisant une cuillère en bois pour éviter de brûler.

Enlever les clous de girofle de la préparation, laisser refroidir la confiture au réfrigérateur .

Faire la pâte :

Tamiser la farine , la fécule de maïs , le sel et le sucre dans un grand bol .

Mélanger le jaune d'oeuf avec la farine,le beurre,le sel et le sucre.

Pétrir pour former la pâte . La pâte est prête.

Si la pâte est trop sec , ajouter un peu plus de beurre ( environ 1 cuillère à soupe ) jusqu'à ce que la pâte soit facile à manier.

Divisez la pâte et la confiture d'ananas en 30 balles .

Aplatir la pâte à tarte avec la paume de votre main et mettre la confiture d'ananas au milieu, utiliser la pâte pour couvrir la garniture .

Utilisez vos mains pour arrondir vers le haut puis le façonner en un rouleau .

Badigeonner à l'œuf à l'aide d'un petit pinceau à pâtisserie .

Placez les tartes aux ananas sur un plateau tapissé de papier sulfurisé , disposer les tartes aux ananas avec assez d'espace entre les deux.

Préchauffer le four à 350F / 180C et cuire au four pendant 20 à 25 minutes.

Laisser refroidir et profiter .