Pineapple Jam Tarts
Pineapple Jam Tarts
Ingredients
For the Pineapple Jam
- 800 g pineapple, cut into chunks
- to taste granulated sugar
- a touch lemon zest
- a touch lemon juice
For the Tart Pastry
- 200 g plain flour
- 50 g corn flour
- 60 g icing sugar
- 1/4 teaspoon salt
- 1 tablespoon custard powder
- 1 teaspoon vanilla extract
- 180 g cold butter, cubed
- 1 egg yolk
- 1 tablespoon water
For the Egg Wash
- 1 egg, beaten
Instructions
- 1
Place the pineapple chunks into the Thermomix bowl.
⏱️ 2 min
- 2
Add sugar to taste, lemon zest, and lemon juice to the Thermomix bowl with the pineapple.
⏱️ 3 min
- 3
Secure the Thermomix lid and chop the pineapple mixture for 30 seconds at Speed 8.
⏱️ 1 min
- 4
Cook the pineapple jam mixture for 45-50 minutes at 100°C, Speed 2. Note that cooking time may vary depending on the juiciness and sweetness of the pineapple.
⏱️ 50 min•🌡️ 100
- 5
Once the jam has cooled, roll it into small balls, approximately 15-20 grams each.
⏱️ 15 min
- 6
Chill the pineapple jam balls for at least 30 minutes to firm them up.
⏱️ 30 min
- 7
Add plain flour, corn flour, icing sugar, salt, and custard powder to a clean Thermomix bowl.
⏱️ 3 min
- 8
Add vanilla extract, cubed cold butter, egg yolk, and water to the Thermomix bowl.
⏱️ 2 min
- 9
Secure the Thermomix lid and mix for 20 seconds at Speed 5 until a dough forms.
⏱️ 1 min
- 10
Remove the dough from the Thermomix, form it into a ball, wrap it in cling film, and chill for 30 minutes.
⏱️ 5 min
- 11
Preheat your oven to 160°C. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 160
- 12
On a lightly floured surface, roll out the chilled dough to about 3-4 mm thickness. Use a cookie cutter to cut out desired shapes.
⏱️ 10 min
- 13
Place a chilled pineapple jam ball onto the center of each pastry cut-out. Carefully shape the tart around the jam ball, ensuring it's fully enclosed or partially exposed, depending on your desired aesthetic.
⏱️ 15 min
- 14
Arrange the shaped tarts on the prepared baking tray. Whisk the remaining egg for the egg wash and brush it lightly over the tarts.
⏱️ 5 min
- 15
Bake in the preheated oven for 15-20 minutes, or until the tarts are golden brown.
⏱️ 20 min•🌡️ 160
- 16
Allow the pineapple jam tarts to cool completely on a wire rack before serving or storing.
⏱️ 30 min
Kitchen Tools
Pineapple Jam Tarts
For the Pineapple Jam
- 800 g pineapple, cut into chunks
- to taste granulated sugar
- a touch lemon zest
- a touch lemon juice
For the Tart Pastry
- 200 g plain flour
- 50 g corn flour
- 60 g icing sugar
- 1/4 teaspoon salt
- 1 tablespoon custard powder
- 1 teaspoon vanilla extract
- 180 g cold butter, cubed
- 1 egg yolk
- 1 tablespoon water
For the Egg Wash
- 1 egg, beaten
Instructions
- 1
Place the pineapple chunks into the Thermomix bowl.
⏱️ 2 min - 2
Add sugar to taste, lemon zest, and lemon juice to the Thermomix bowl with the pineapple.
⏱️ 3 min - 3
Secure the Thermomix lid and chop the pineapple mixture for 30 seconds at Speed 8.
⏱️ 1 min - 4
Cook the pineapple jam mixture for 45-50 minutes at 100°C, Speed 2. Note that cooking time may vary depending on the juiciness and sweetness of the pineapple.
⏱️ 50 min•🌡️ 100 - 5
Once the jam has cooled, roll it into small balls, approximately 15-20 grams each.
⏱️ 15 min - 6
Chill the pineapple jam balls for at least 30 minutes to firm them up.
⏱️ 30 min - 7
Add plain flour, corn flour, icing sugar, salt, and custard powder to a clean Thermomix bowl.
⏱️ 3 min - 8
Add vanilla extract, cubed cold butter, egg yolk, and water to the Thermomix bowl.
⏱️ 2 min - 9
Secure the Thermomix lid and mix for 20 seconds at Speed 5 until a dough forms.
⏱️ 1 min - 10
Remove the dough from the Thermomix, form it into a ball, wrap it in cling film, and chill for 30 minutes.
⏱️ 5 min - 11
Preheat your oven to 160°C. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 160 - 12
On a lightly floured surface, roll out the chilled dough to about 3-4 mm thickness. Use a cookie cutter to cut out desired shapes.
⏱️ 10 min - 13
Place a chilled pineapple jam ball onto the center of each pastry cut-out. Carefully shape the tart around the jam ball, ensuring it's fully enclosed or partially exposed, depending on your desired aesthetic.
⏱️ 15 min - 14
Arrange the shaped tarts on the prepared baking tray. Whisk the remaining egg for the egg wash and brush it lightly over the tarts.
⏱️ 5 min - 15
Bake in the preheated oven for 15-20 minutes, or until the tarts are golden brown.
⏱️ 20 min•🌡️ 160 - 16
Allow the pineapple jam tarts to cool completely on a wire rack before serving or storing.
⏱️ 30 min