Pineapple Roll Tarts

Today I made pineapple roll tarts for Chloe's teacher who has been so patience in teaching her to do art work. Did you notice the picture that I attached in my previous post Chloe's Preschool First Day? That is a cloth's version of Humpty Dumpy. She is feeling better now when we talk about school. Whenever I fetch her, she will sing song (unlike the sobbing face when I send her to school in the morning). She will help the teacher in art work, dance around at school, hop hop hop like a kangaroo. I guess she starts to enjoy it. Below is the recipe that I use to make the roll tarts. Enjoy.

Ingredients

Pineapple Jam (Filling)

500gm rock sugar

3 big pineapples

2 cm cinnamon sticks

 

Pastry

250gm Butter

60gm French Sugar

1 whole egg

1 egg yolk

400gm plain flour

40gm castor powder

 

Preparation

Pineapple jam

1. Cook grated pineapples together with cinnamon in a pot with sugar for about 1 hour, stirring occasionally

2. Cook until the pineapple jam become brown. Remove from stove and set aside to cool.

3. Roll jam into small balls.

 

Pastry

1. Preheat oven to 180 deg C

2. Cream butter with fine sugar in a large mixing bowl until light and fluffy.

3. Add egg and beat well

4. Sift flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough

 

For pineapple rolls

1. Beat 1 egg in bowl for glazing

2. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a pineapple jam ball on it and roll the pastry up to enclose the pineapple jam

3. Brush tarts with egg wash. Bake in a greased, lined tin for 15 minutes or until golden brown

4. Cool the tarts on wire rack.