Pineapple Tarts with Homemade Jam

Instructions

1. 1

   PREPARE THE PINEAPPLE: Peel and core the pineapples, removing the eyes and tough parts.

2. 2

   To prepare the pulp, you have two options: Use a box grater to grate the pineapple flesh manually. This gives the jam a lovely fibrous texture. Or, use a food processor. Pulse in short bursts until finely chopped. Avoid over-blending, as too fine a texture can make the jam too smooth and pasty.

3. 3

   COOK THE PINEAPPLE. Choose one of these two methods: Traditional Stove Method: Transfer the pineapple pulp to a wide non-stick pan or wok. Add sugar, cloves, and cinnamon. Cook over medium-low heat, stirring often, until the mixture thickens and darkens into a sticky jam. This can take 1.5 to 2.5 hours, depending on water content. Remove spices and cool completely before using.

4. 4

   Oven-Roasted Jam Method (Less Stirring!): Preheat oven to 180°C (fan). Spread the pineapple pulp evenly across a large, shallow baking tray. Sprinkle over the sugar, cloves, and cinnamon stick. Roast for about 1 hour. After the first hour, use a spatula to scrape and fold the darker edges into the centre.

5. 5

   The goal is to evaporate moisture evenly. Once the mixture thickens and begins to caramelise, you may transfer it to a pan and finish over the stove for a richer, even colour. Cool before shaping into 6–8g jam balls.

6. 6

   IMPORTANT NOTE: Your pineapple jam is ready when it’s thick, sticky, and deep golden in colour—able to hold its shape without leaking liquid. The mixture should reduce by at least half, with no more bubbling or excess moisture, and be firm enough to roll into a ball once cooled. If your jam is too moist or loose, it may bubble during baking.

7. 7

   MAKE THE PASTRY: In a large bowl, sift together flour, cornflour, icing sugar, and salt.

8. 8

   Add cold cubed butter and rub into the flour with fingertips until the mixture resembles fine breadcrumbs.

9. 9

   Add egg yolks and vanilla. Mix gently to form a soft, pliable dough. If the dough is too dry, add cold water a little at a time until it just comes together. Avoid overworking the dough.

10. 10

    Divide the dough into two portions, flatten slightly, wrap in cling film and chill for 30 minutes.

11. 11

    SHAPE THE TARTS:

12. 12

    Preheat oven to 170°C (fan). Line a baking tray with parchment paper.

13. 13

    Lightly flour your work surface and rolling pin. Roll out one portion of chilled dough to about 6–8 mm thickness.

14. 14

    Use a round fluted cookie cutter (about 4–5 cm diameter) to cut out tart bases.

15. 15

    Transfer to the prepared tray using a flat spatula or scraper.

16. 16

    Re-roll scraps once if needed. Work quickly to keep the dough cool and tender.

17. 17

    Place a ball of pineapple jam in the centre of each cut-out and press it gently into place.

18. 18

    Arrange on a lined tray. Chill for 20 minutes.

19. 19

    BAKE THE TARTS: Preheat oven to 180°C (170°C fan).

20. 20

    Brush exposed pastry edges around the jam of each tart with egg wash. It gives the tart a beautiful golden finish. Do not brush over the jam as it can cause it to dry out, burn or lose its sheen. It may also create an uneven colour or texture on the surface.

21. 21

    Bake for 20–25 minutes or until lightly golden. At 18–20 minutes, check if the pastry edges are lightly golden. The bottom should be set but not over-browned. If the jam starts bubbling or darkening too much, reduce oven temperature slightly by 10°C if you’re mid-bake. You can also move the tray to a lower rack or cover loosely with foil to protect the tops during the last few minutes.

22. 22

    Cool completely before storing in an airtight tin. They will keep well for 5–7 days. The flavour deepens after the first day.