Confession: I’m not the massive-est fan of pineapple tarts, but baked these in some attempt to appease family/ ancestral guilt
Confession 2: I altered the recipe to be the opposite of what pineapple tarts are supposed to be like. ie. pastry shell: less crumbly and more solid, jam: less sweet
Makes approximately 20 tarts – 10g filling, 12-15 g cookie layer
Pineapple “Jam” filling
1 can pineapple, drained
2 tbsp/ 40g sugar
50-100g dried mango, chopped
1-1.5 tbsp cornflour
plain/ all purpose flour – dusting, optional
Blend or grate the pineapple until almost pureed
In a small saucepan, simmer pineapple with sugar and dried mango until liquid has dried up and the pineapple is golden
Add cornflour and cook for another few more minutes
Cool pineapple completely, then form into 10g balls. Lightly dust hands with plain flour if the filling is sticky.
Almond cookie dough used for the tart “shell”
Use 1/3 quantity of the almond cookie recipe, omitting the baking powder (if you remember) instructions here (based on an awesome almond cookie recipe from Everybody Eats Well in Flanders).
Plus: glaze: 1 egg yolk beaten with 1-2tsp water
Form the pineapple filling into 10g balls, using a light dusting of plain flour if the filling is too sticky.
Form the almond cookie dough into 12-15g balls.
Roll each cookie dough ball out to a circle big enough to wrap the pineapple balls.
It may be helpful to roll the cookie dough between sheets of cling film, to avoid it getting too sticky/ crumbly.
If you’re having trouble wrapping the tarts, you can also use the cling film to form the tarts by placing a ball of filling onto a circle of cookie dough, then gathering the cling film up and twisting, which will gradually press it all into a round wrapped ball.
“Mend” any cracks in the tarts by gently smoothing them over with a flat edge eg. butter knife.
Glaze the tarts with egg yolk and bake at 150C for about 15 minutes (until golden brown)
If you have any leftover almond cookie dough, bake some almond cookies