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After many years, I finally made some Pineapple Tarts/Rolls. I have been hesitating all this while because it is time consuming. However, since I have been a stay at home wife, I now have the time to try this recipe.

The result is just what I am looking for - the pastry very light, crumbly and buttery. Just the way I like it.

I made it into this shape as my hubby prefers the pineapple filling to be completely covered.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Pineapple Rolls/Tarts

Yields: Approx. 65 pieces

HOW TO MAKE PINEAPPLES JAM

INGREDIENTS:

2 large pineapples (half ripe, about 1.5 to 1.7 kg before peeling)

200g granulated sugar (adjust according to your taste)

METHOD:

Peel pineapples and remove the eyes. Cut and chop until fine. You may use blender but you need to be careful not to get it too fine. I decided to manually chop mine so I could control the fineness.
Cook pineapples in a pot or wok on medium heat until liquids evaporate. Add in sugar and adjust the heat to low. Stir occasionally and keep an eye on it. Please make sure the pineapples jam is not burned.
Simmer until the jam is dry and colour you prefer.
Turn off the heat. Set aside to cool and store in an air-tight container. The jam can be stored for several weeks in refrigerator.
Once the pineapple jam has cooled down, shape it into a ball (about 6.5g each ball). Place in a cover container and store in the fridge.

HOW TO MAKE PINEAPPLE ROLLS/TARTS

INGREDIENTS:

250g unsalted butter (room temperature)

10g icing sugar (optional)

2 eggs yolks (medium size egg)

¼ tsp salt

355g plain flour

15g corn start/flour

1 tsp double action baking powder (Clabber Girl Double Acting Baking Powder)

Egg wash:

1 egg yolk

1 whole egg

1 tsp cooking oil

METHOD:

Preparing The Dough:

Cream butter and icing sugar just about fluffy. Do not over mix. Add in egg yolks then add in salt and beat until well-mixed.
Shift both flour and baking powder. Fold in the shift ingredients into butter mixer to become soft dough.
Cover and let it chill in the fridge for about 15 minutes. This is for easy handling so the dough is not so sticky during shaping.

Shaping:

Pinch off about 9g of dough. Shape into a ball.
Gently flatten the dough and place a pineapple jam ball in the middle then cover the dough. Roll into a round or rod shapes. Make design with back of a butter knife.
Place pineapple tart on baking tray.
Transfer to fridge and let it chill for about 20 - 30 minutes. This will help it hold its shape during baking.

Preheating Oven:

Preheat oven to 180C (top and bottom heat).

Egg Wash:

Whisk all ingredients together until smooth. Pass your whisked eggs through a sieve.

Baking

Brush with egg wash.
Bake in preheated oven at around 180C for about 20 - 25 minutes or till golden brown.
Cool the pineapple rolls completely before storing in the air tight container.

Notes:

This recipe is suitable for swiss roll shape pineapple tarts and open-faced pineapple tarts.
Egg Wash - Adding oil in the egg wash will further enhance the gloss of the pineapple tarts.
Baking temperature - Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.