Pineapple Mini Tarts

You will need:

2 1/ 2 cups all-purpose flour
2 tablespoons corn starch
1/ 4 teaspoon salt
4 tablespoons confectioners’ sugar or icing sugar or powdered sugar
2 sticks unsalted butter
2 egg yolks
1 egg yolk (lightly beaten for egg wash)
1/ 2 tbsp condensed milk
Pineapple Jam (Filling)
30 oz (850g) crushed pineapples
10 tablespoons sugar, more or less to taste
1 teaspoon cinnamon (optional)

Method:

If you are using canned crushed pineapple, drain the pineapple and squeeze the extra water/juice with your hands. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds. Transfer the blended pineapple into a deep pan. Add sugar and cinnamon and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in colour stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and let cool in the fridge. Sift the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. 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 bit more butter (about 1 tablespoon) until the dough is easy to work with. Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle, use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/ 2-inch (3.5cm) long in shape. Use a small knife to make criss-cross patterns on the tart, and then brush it with the egg wash using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart from each other. Preheat the oven to 350°F (180°C) and bake for 20-25 minutes or until light brown.

Tips: For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look glossier and more golden.