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Tarts
Always a f i rm favour i te dur ing
Hari
Raya AIDI LF I TRI , F ireflyz
shares the
reci pe for this crowd pleaser.
Ingredients:
Pastry
2 1/2 cups (350g) all-purpose flour
2 tablespoons cornstarch (corn flour)
1/4 teaspoon salt
4 tablespoons confectioners’ sugar/icing
sugar/powdered sugar
2 sticks unsalted butter/8oz./1 cup/225
grams butter
2 egg yolks
Pineapple Jam (Filling)
3 cans (20 oz can) sliced pineapples or 2
fresh pineapples
10tablespoonsor aheaping 1/2cupsugar
(more or less to taste)
1/2 tablespoon cloves (optional)
Method:
If you are using canned pineapple slices,
drain the pineapple sl ices and then
squeeze the extra water/juice with your
Pineapple
hands. Blend the canned pineapples until
they aremushy, about 10 seconds. If you
use fresh pineapples, remove the skin,
cut into pieces and blend for 10 seconds.
Transfer the blended pineapple into a
deep pan (non-stick preferably). Add
sugar and cloves and stir well. Cook on
medium to low heat until most liquid has
evaporated, and the pineapple jam turns
golden in color. Stirring constantly and
continuously using a wooden spoon to
avoid burning. Taste, and addmore sugar
asneeded. Removeanddiscardthecloves
and let cool in the fridge.
Sieve the flour, cornstarch, salt and
sugar in a big bowl or container. Soften
thebutter to roomtemperature. Combine
the flour mixture, butter, and egg yolks
together. Knead to form the dough. The
dough is ready when it doesn’t 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 into a few portions. On
a cutting board or flat surface, flatten the
pastry dough with your palms. Using a
pineapple tart flower mold, press down
the mold on the dough to produce the
flower-shape cookie. Reuse the dough
and repeat thesameprocessuntil youuse
up all the dough.
Divide the pineapple jam filling into equal
rounds and roll them into roundballs using
your palms. Place thepineapple jamfilling
on top of each tart. Place the pineapple
tartsona tray linedwithparchment paper,
arrange the pineapple tarts so they are at
least 1/2 inch apart of each other.
Preheat theoven to350F (180C) andbake
for 20-25minutes or until light brown.