Pineapple Jam Tarts
Pineapple Jam Tarts
Ingredients
For the Pineapple Jam
- 800 g pineapples, cut into cubes
- 1/2 lemon zest
- 1/2 lemon juice
- 130 g sugar, more or less, to taste
For the Pastry
- 250 g butter, cut into cubes
- 40 g sugar
- 40 g milk powder
- 50 g corn flour
- 1 egg yolk
- 320 g plain flour
For the Egg Wash
- 1 egg yolk
- 1 dash milk
Instructions
- 1
Add the cubed pineapples into the Thermomix bowl.
⏱️ 2 min
- 2
Use the 'Turbo' function a few times to finely chop the pineapples. Scrape down the sides of the bowl with a spatula.
⏱️ 3 min
- 3
Add the lemon zest, lemon juice, and sugar to the Thermomix bowl.
⏱️ 1 min
- 4
Cook the jam for 45-50 minutes at 120°C on Reverse Speed 2, or until the jam is thick. The exact cooking time may vary depending on the juiciness of the pineapples.
⏱️ 50 min•🌡️ 120
- 5
Once cooked, scrape the pineapple jam out of the Thermomix bowl and allow it to cool completely. This will take at least 1 hour.
⏱️ 60 min
- 6
Once the jam has cooled, roll it into small balls, approximately 10-15 grams each.
⏱️ 10 min
- 7
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 180
- 8
Add the cubed butter, sugar, milk powder, corn flour, egg yolk, and plain flour into the Thermomix bowl.
⏱️ 2 min
- 9
Mix for 30 seconds at Speed 4 until the ingredients are combined and appear crumbly.
⏱️ 1 min
- 10
Remove the mixture from the Thermomix bowl and use your hands to gather the dough and form it into a cohesive mass.
⏱️ 5 min
- 11
Take a small piece of pastry dough and flatten it in your palm. Place one of the cooled pineapple jam balls in the center of the flattened dough.
⏱️ 10 min
- 12
Carefully wrap the dough around the jam ball, ensuring it is completely sealed, and roll it into a smooth ball. Place the assembled pineapple jam tarts onto the prepared baking sheet.
⏱️ 10 min
- 13
In a small bowl, combine the egg yolk and a dash of milk. Beat them together until well mixed to create the egg wash.
⏱️ 2 min
- 14
Brush the top of each pineapple jam tart with the egg wash.
⏱️ 5 min
- 15
Bake the tarts in the preheated oven at 180°C for about 20 minutes, or until they are golden brown.
⏱️ 20 min•🌡️ 180
- 16
Allow the pineapple jam tarts to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Pineapple Jam Tarts
For the Pineapple Jam
- 800 g pineapples, cut into cubes
- 1/2 lemon zest
- 1/2 lemon juice
- 130 g sugar, more or less, to taste
For the Pastry
- 250 g butter, cut into cubes
- 40 g sugar
- 40 g milk powder
- 50 g corn flour
- 1 egg yolk
- 320 g plain flour
For the Egg Wash
- 1 egg yolk
- 1 dash milk
Instructions
- 1
Add the cubed pineapples into the Thermomix bowl.
⏱️ 2 min - 2
Use the 'Turbo' function a few times to finely chop the pineapples. Scrape down the sides of the bowl with a spatula.
⏱️ 3 min - 3
Add the lemon zest, lemon juice, and sugar to the Thermomix bowl.
⏱️ 1 min - 4
Cook the jam for 45-50 minutes at 120°C on Reverse Speed 2, or until the jam is thick. The exact cooking time may vary depending on the juiciness of the pineapples.
⏱️ 50 min•🌡️ 120 - 5
Once cooked, scrape the pineapple jam out of the Thermomix bowl and allow it to cool completely. This will take at least 1 hour.
⏱️ 60 min - 6
Once the jam has cooled, roll it into small balls, approximately 10-15 grams each.
⏱️ 10 min - 7
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 180 - 8
Add the cubed butter, sugar, milk powder, corn flour, egg yolk, and plain flour into the Thermomix bowl.
⏱️ 2 min - 9
Mix for 30 seconds at Speed 4 until the ingredients are combined and appear crumbly.
⏱️ 1 min - 10
Remove the mixture from the Thermomix bowl and use your hands to gather the dough and form it into a cohesive mass.
⏱️ 5 min - 11
Take a small piece of pastry dough and flatten it in your palm. Place one of the cooled pineapple jam balls in the center of the flattened dough.
⏱️ 10 min - 12
Carefully wrap the dough around the jam ball, ensuring it is completely sealed, and roll it into a smooth ball. Place the assembled pineapple jam tarts onto the prepared baking sheet.
⏱️ 10 min - 13
In a small bowl, combine the egg yolk and a dash of milk. Beat them together until well mixed to create the egg wash.
⏱️ 2 min - 14
Brush the top of each pineapple jam tart with the egg wash.
⏱️ 5 min - 15
Bake the tarts in the preheated oven at 180°C for about 20 minutes, or until they are golden brown.
⏱️ 20 min•🌡️ 180 - 16
Allow the pineapple jam tarts to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min