3x Medium sized pineapples (cut, grated and drained)
200ml of the freshly drained pineapple juice
3x cloves
1 inch stick of cinnamon
300g caster sugar (or more of less depending on how sweet you want the jam/tart the pineapples are)
A squeeze of lemon juice
Stick everything in a pot and bring to the bubble, then turn down and simmer for a couple of hours until the jam turns a golden yellow and is nice and thick. Then just pick out the bits and let the jam cool. Once it’s cool you can roll it into little balls ready to use later.
I think I made about 100 so just adjust the measurements if you don’t want to make this much.
Same goes for the pastry which is:
50g cornflour
550g plain flour
8 tbsp icing sugar
3 tbsp vanilla essence
375g butter
¼ teaspoon of salt (or a little more if you used unsalted butter)
3 eggs yolks (beaten)
Sift the dry ingredients and then rub/fork fridge cold butter into the flour. Add the eggs and vanilla essence and only just enough cold water to bring it all together so you have a nice smooth dough. Also try not handle the dough too much. Then chill this for a couple of hours (or even overnight).
Then all you need to do is roll out the pastry and cut out the shape. Brush with a little egg wash and then pop a jam ball into the middle. Any pastry cutter is fine to use, but it’s much easier if they come with a little dip in the middle for the jam to sit in.
Then bake for about 30 minutes at mark 3 (or even 2.5 if your oven is funny like mine haha) on the middle shelf or until the pastry is cooked and slightly golden.
{ 3 comments… read them below or add one }
05 Feb 2012 at 17:23
Can we get a recipe for this please?
07 Feb 2012 at 13:15
Sure you can!
Pineapple Jam Tarts
3x Medium sized pineapples (cut, grated and drained)
200ml of the freshly drained pineapple juice
3x cloves
1 inch stick of cinnamon
300g caster sugar (or more of less depending on how sweet you want the jam/tart the pineapples are)
A squeeze of lemon juice
Stick everything in a pot and bring to the bubble, then turn down and simmer for a couple of hours until the jam turns a golden yellow and is nice and thick. Then just pick out the bits and let the jam cool. Once it’s cool you can roll it into little balls ready to use later.
I think I made about 100 so just adjust the measurements if you don’t want to make this much.
Same goes for the pastry which is:
50g cornflour
550g plain flour
8 tbsp icing sugar
3 tbsp vanilla essence
375g butter
¼ teaspoon of salt (or a little more if you used unsalted butter)
3 eggs yolks (beaten)
Sift the dry ingredients and then rub/fork fridge cold butter into the flour. Add the eggs and vanilla essence and only just enough cold water to bring it all together so you have a nice smooth dough. Also try not handle the dough too much. Then chill this for a couple of hours (or even overnight).
Then all you need to do is roll out the pastry and cut out the shape. Brush with a little egg wash and then pop a jam ball into the middle. Any pastry cutter is fine to use, but it’s much easier if they come with a little dip in the middle for the jam to sit in.
Then bake for about 30 minutes at mark 3 (or even 2.5 if your oven is funny like mine haha) on the middle shelf or until the pastry is cooked and slightly golden.
Have fun!
16 Feb 2012 at 18:03
That’s great, thank you
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