Pineapple tart

The idea of trying Chinese cookies just popped out of my mind when i saw the cookie sales was heating up in almost all  food related shops in Singapore. During Chinese new year cookies are very special and their way of making cookies is very easy. Ingredients are very simple but they are very delicious:). There are many versions of pineapple cookie but i preferred the one which was shared in rasamalaysia website. 

Ingredients
175 grams (1 1/4 cup) All purpose flour
1 tablespoon Corn flour
1/8 teaspoon salt
2 tablespoon Sugar
110 grams butter (4 oz)
1 Egg yolk
1 tablespoon Shortening (optional)
1/2 Egg yolk (for egg wash)
For Pineapple jam:
1 fresh pineapple or 1 can sliced pineapple
5 tablespoon Sugar
1/4 tablespoon cloves

Method

• If you are using fresh Pineapple remove skin and avoid the middle part and cut into pieces and blend for 8 seconds.
• If it is canned pineapple, drain the slices and squeeze the extra water with your hands and then blend.
• In a non-stick pan(preferably) add the blended pineapple, sugar and cloves.
• Stir continuously in a low flame(to avoid burning) with the wooden spoon till all water gets evaporated.
• Turn off the heat when it turns into light golden color.
• Remove the cloves and refrigerate the jam. 

• Meanwhile sieve all the dry ingredients in a big bowl and combine the flour mixture with butter, shortening and egg yolks together.
• Knead the dough and it shouldn't stick to your hand, if it is too dry add a bit of butter or if it is too sticky add a bit of flour and form a smooth dough.
• Divide the dough and pineapple jam into equal number of rounds.

• Preheat the oven to 350°f (180°c) for 10 mins.
• Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the side part of the dough to cover the filling.
• Use your palms to round it up and then shape it into a roll.
• Use a small fork or knife to make criss cross patterns and brush it with egg wash using a pastry brush.
• Place the pineapple tarts 1 inch apart from each other on a cookie tray lined with parchment paper.
• Bake for 20-25 minutes or until light brown in a preheated oven. 

Note

• I used canned pineapple, if you are using fresh pineapple peel skin and avoid the middle part of the pineapple which is not required for the jam.
• Shortening is just optional, it just gives a extra smooth and crunchy texture.
• You can make  it in any shape of your choice.
• While preparing jam, add extra sugar if needed because sweetness differs from each pineapple to other.