Jam tarts

Ingredients

• Jam
• 1 pineapple cut into cubes
• 1 cup castor sugar
• 1 cup brown sugar
• 50 ml water
• Tarts
• 150gm all purpose flour
• 75gm butter - cut into cubes
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoon cold water
• 2 tablespoon castor sugar
• 1 egg yolk

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Preparation

• Cut pineapple into cubes. Blend pineapple with water and sugar.Cook the pineapple paste for 1.5 - 2 hours until it thickens. Set aside to cool.
• For the pastry, sift flour, baking powder and salt. Place all items in a bowl.
• Remove butter from fridge and cut into cubes. Add butter in the flour mixture and rub butter using your finger tips until the flour becomes like bread crumbs.
• Add sugar, water and yolk. Knead flour until it becomes like a ball. Place dough in the fridge to 15-20 minutes.
• Roll out dough to 5mm thickness. Mould dough using jam tart mould. Fill dent with jam.
• Bake at 180 degrees C for 15 minutes.