Pineapple Tarts 黃梨餅 入口即化 吃了停不了口~ 鳳梨酥

My favourite childhood pineapple tart, not too sweet and healthier version compare to store-bought. Best-ever pineapple tarts, just like melt in mouth cookies, the pineapple filling are so chewy and spice fragrant in flavor, non stop and so yummy! Try them, you will not regret.

Makes 27 
Ingredients:

(A)
For the pineapple jam:
• 1 large, 2 small whole pineapples
• 2 tbsp water
• 1 stick cinnamon
• 2 star anise
• 5 cloves
• 80g-100g brown / white granulated sugar
• 80g-100g pure honey
• a few drops of lemon juice or skip it

(B)
For the pastry:
• 125g salted butter, at room temperature
• 20g powdered sugar
• 1 egg yolk
• 180 plain flour
• 12g, 1 tbsp custard / milk powder

(C)
Egg Wash:
• 1 egg yolk with 1/2 egg whites, beaten

Method:
1) Using a blender, put in pineapple chunks and water, blend on high speed until smooth. Pour the blended pineapple into a large frying pan.

2) Add cinnamon, star anise, cloves and brown sugar and cook on medium high heat for 30 minutes until the liquid evaporates. Stir now and take it out cinnamon stick, star anise and cloves or wait until cool completely later. Add honey to keep an eye out, stand on stove and stir for another about 25 minutes, until the jam gets thicker, add a few drops of lemon juice or just skip it, then stir frequently to avoid it getting burnt. Leave to cool completely and ready to stored in the refrigerator. Wet your hand before roll the pineapple jam, about 8g into individual small balls until ready to use.

3) Place the butter in a large bowl and sit in the warm oven for a few minutes. Add the powdered sugar, egg yolk and plain flour a little at a time and use your hands to knead until the soft dough forms. If too hard, put back in the warm oven.

4) Use a spoon or with your hands to dividing the pastry dough, 13g each, into 27 pieces and wrap each about 8g pineapple ball as a filling.

5) Preheated the oven to 180C, middle rack, without fan, bake for 10 minutes, take the pastry out from the oven and brush the top with an egg wash,  reduce the heat to 150C, continue to bake for another 8 minutes. Allow to cool completely before storing in air tight container. 

Helpful Tips: 
1) The style 1 and style 2 pineapple tarts is baked in difference baking pans. Yes. the material used for the baking pan can affect on baking.

Recipe Source: Josephine's Recipes