Prep time 35 minutes + 1 hour chill time
Cook time 2 hours + 15 minutes
5 fresh honey or Sarawak pineapples
1 stick cinnamon
1 tsp ground nutmeg
5 whole cloves
- Remove the skin, fruitlets (eyes) and core of the pineapples. Grate the pineapples finely and let drip on a sieve to drain away the excess juice, about 1 hour. Transfer grated pineapples to a large pan over low heat to dry.
- Add in the sugar and spices and continue to simmer until the mixture darkens and turns into a sticky, jammy consistency, about 2 hours.
- Spread the filling onto a large tray and let cool. Portion 25g of filling and mould into small balls for each tart.
150g plain flour
130g self-rising flour
1 vanilla pod (seeds scraped) or 1 tsp vanilla extract
1 egg, slightly beaten (for the egg wash)
- Rub the butter, plain and self-rising flour together in a mixing bowl. Add in vanilla seeds or extract, sugar, 1 egg and mix with the dough attachments of an electric mixer until smooth.
- Cover the mixing bowl tightly with cling wrap and set aside to chill in the fridge for 1 hour. Portion 50g of dough for each pineapple tart. Place a ball of filling in the centre of each dough piece. Cover the filling with the surrounding dough. Seal from the bottom up and shape into a round ball.
- Place the pineapple tarts in a baking tray and brush the egg wash onto the pineapple tarts. Bake at 180°C for 10 minutes, then remove from the oven and brush another layer of egg wash. Bake for another 5 minutes or until golden brown.
- Remove the baking tray from the oven and let the tarts cool on a wire rack before storing.