Recipe(tried): Malaysian Pineapple Tarts

Must say that i thought "pineapple tarts" are large 9" or sort tarts until i saw these tiny tarts in Malaysia when i first visit here in 1996. These should be called "cookie", i think but they aren't exactly cookies either... anyway, here are two recipes. I've tried the second one and my husband loves it. (personally thinks others make better pineapple tarts than me as they are local sweets!) the first one, however, is a more traditional festive style and it requires a certian tool to make the special shape. (i don't know how else can one make it without that gadge!) just want to share these recipe as these tarts are eaten during Hari Raya (Malay New Year) and Chinese Near Year, which is just around the cornor! (Jan. 24th)
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(1) Pineapple Roll Tarts

“Pineapple tarts are firm favorites during festive celebrations such as Hari Raya and Chinese New Year. Most households either make their own to go to great lengths to place orders from the best source.
Try making these crisp short-textured tarts. They make take a bit of time, but they are easy to make and will earn you bountiful complemented."

Make about 100 little rolled tarts

50g milk powder (full cream!)
40g corn flour
365g plain flour
300g cold butter, diced
30g icing sugar, sifted
1 t. vanilla essence
1 large egg, lightly beaten
Pineapple Jam, rolled into small cylindrical shapes
(Recipe see below)

Line baking trays w/ non-stick baking paper.
Sift together the milk powder, corn flour and plain flour.
Cream the butter with the icing sugar and vanilla essence until light and fluffy. Add the egg and beat for 30 seconds.
Stir in the sifted dry ingredients and beat for 30 seconds or just long enough to bind into a smooth dough.
Spoon the dough into a piping syringe fitted with a ribbon disc and pipe ribbon lengths about 10cm long. Place a piece of pineapple jam on one end of the pastry and roll the pastry to encase the jam.
Place on the prepared tray and bake in a preheated 175C oven for 25 minutes. Cool on wire racks.

(2) Pineapple Cup Tarts
“These may take some effort to pipe out but they are a welcome change from the stamped floral tarts popularly served during the festive season.”

Make about 85

500g cold butter, diced
120g icing sugar, sifted
1 t. vanilla essence
530g plain flour
Pineapple Jam, rolled into small balls

About 85 small colored paper cases

Cream the butter, icing sugar and vanilla essence until light and fluffy. Add the flour and beat just until combined.
Using a piping bag fitted with a 5-star nozzle, pipe floral rosettes into the paper cases. Place a ball of pineapple jam in the center of each. Arrange the cases on baking trays. Bake in a preheated 175C oven for 20-25 minutes. Cool on wire racks.

** Best use yellow paper cups as the pineapple cup tarts will resemble sunflowers after baked.
** These tarts taste better after rested for one days as the jam will be softer.

Pineapple Jam
Make about 6 cups
5 kg. Ripe pineapples
1.2 kg granulated sugar
6 cloves
4 screwpine leaves, shredded and knotted (if can’t find this, just omit it but this adds a better flavor!)
1 T. golden syrup

Peel the pineapple and remove the eyes completely. Cut into chunks and puree in an electric blender.
Transfer to a large heavey-based saucepan, together with the sugar and cloves. Bring to a boil and add the screwpine leaves.
Reduce the heat to med-low and cook, stirring constantly, until the jam is thick and sticky. (Be patient! This takes a long time!) Stir in the golden syrup and cook until almost dry.)
**Better leave this overnight in the fridge and make the tarts the next day.