Pineapple Jam Tart is a popular tart enjoyed by all Malaysians. It is made of real pineapple jam, ie, jam that is full of the fruit. The jam, the recipe that was posted earlier, is an authentic jam packed full of only pineapples and nothing else.
It is originally a Malay speciality but it is now enjoyed in all festivals like Hari Raya ( or Eid, as it is known here), Chinese New Year and Deepavali ( or Divali as it is known here).
The Hokkien name for pineapple is ‘Ong Lai‘. ‘Ong’ is ‘prosperity’ and ‘Lai’ means ‘to come’. So Ong Lai means to have prosperity coming your way. Hmm.., what a good way to welcome the New Year.
The pastry is basically a short crust pastry. I have added custard powder to make it lighter and to add a bit of colour. The pastry is light and melt in the mouth. Some like the tart to be lightly baked and some prefer it with some colour. The baking time given in the recipe is only a guide and you are most free to adjust to your liking.
Makes: 40-50 pcs depending on the size of the tart
Time: 30-60 mins
175g Plain flour
75g Custard powder – I used light, fat reduced.
½ tsp Salt
125g Unsalted butter
1 Egg yolk
2 tbsp Cold water
1 Egg – For egg wash
Pineapple Jam from recipe
- Sieve the flour, custard powder with the salt and set as aside.
- In a food processor or mixer, add in the flour and butter and blitz until you get the mixture to bread crumbs-like texture.
- Mix the egg yolk with the water.
- Add in the egg yolk mixture and mix so that it forms into clumps. Add 1 to 2 table spoon of extra water if necessary.
- Remove the dough from the bowl on to a lightly floured board and lightly knead to bring the dough together.
- Form into a rectangle and wrap with cling film and leave in the fridge for about 30 minutes
- Then roll out to 0.5 cm thick. Use a pastry cutter or a jam tart cutter to cut out the tarts.
- Fill the tart with the jam. Decorate the tart with the leftover dough.
- Arrange on a greased or lined baking sheet.
- Brush lightly with the egg wash.
- Bake in a preheated oven, at 180C, Mk4, for about 20 to 25 minutes.
- Cool and serve or store in an airtight container.