Pineapple Tart (closed version)

One of my favourite Chinese New Year pastry is Pineapple Tart. One thing about buying pineapple tart outside is that, the pineapple tart normally too sweet for me. So with some research , this is what I made. I hope you will like it. Since I don't have the pastry mould, I made a closed version of the pineapple tart.

Ingredients for pineapple jam
2 cans of pineapple (drained and crushed) 20 oz per can
1/2 cup of sugar ( Add more if you want your pineapple jam sweeter)
2 stick of cinnamon (optional)

Methods for pineapple jam

1. Blend the pineapple until it is mushy.
2. On a pan with medium heat, cook the pineapple with the cinnamon sticks. Slowly add in sugar and continue to stir until it thickens. This process takes about 1 to 1 1/2 hour.
3. Once the jam is thicken, remove from heat and set aside to let it cool. (Jam will get even thicken once it's cool down)
4. Roll the jam into a small ball ( each ball about a size of a dime)
5. Refrigerator the jam overnight. It is easy to handle once the jam is cold.

Ingredients for pastry

2 1/2 cups of all purpose flour
2 tbsp cornstarch
4 tbsp of icing sugar
2 stick of unsalted butter ( about 250 gram)
4 egg yolks
1/4 tsp salt
1 egg yolk mix with 1 tbsp water (egg wash)

Methods

1. Sieve flour, cornstarch, sugar and salt.

2. Add in butter and 4 egg yolks.

3. Knead to form a dough

4. Cover the dough with damp cloth and let it sit in the refrigerator for 1 hour

5. Form dough into a small ball slightly bigger then the size of pineapple jam 

6. Flatten the dough on your palm 

7. Put the jam in the middle of the dough and close it up and roll it into a ball 

8. Use fork to make indent of the dough with pineapple jam fillings
9. Brush it with egg wash

10. Pre heat over for 350F and bake for 25 to 35 mins. (check occassionally to make sure you don't burn the pastry)
11. Remove from oven and let it cool off. Ready to serve.