Chinese Pineapple Tarts

Make the Jam

1. Gather the ingredients.

2. Place prepared pineapple into a medium pot with sugar, lemon juice, and salt. Bring to a boil over medium high heat, stirring occasionally.

3. Turn the heat down to simmer until the pineapple chunks look translucent and candied, thick and jammy, 1 hour to 1 hour 15 minutes. Make sure to stir and scrape the bottom of the pot occasionally so it doesn’t burn.

4. Turn the heat off, transfer the filling to a bowl, and set aside to let cool on the counter for 15 minutes before placing it in the fridge for at least another 45 minutes. You want the jam to be chilled. Meanwhile make the dough.

Make the Sucrée

1. Gather the ingredients.

2. Combine the room temperature butter and powdered sugar in the bowl of a stand mixer fitted with paddle attachment. Cream together on medium speed until light and fluffy, about 1-2 minutes.

3. Turn the mixer off and scrape down the sides and bottom of the bowl. Add one egg and turn the mixer back on medium speed until it all comes together. Scrape down the bowl again, add the other egg and vanilla and continue to paddle until the mixture is smooth and homogenous, about 2 minutes. If it looks separated, don’t worry, just keep mixing and it will come together.

4. Turn the mixer off, scrape down the bowl and add the flour, salt, baking powder, and turmeric (if using). Mix, starting on low speed, working your way up to medium until the dough comes together and is thoroughly mixed, about 1 minute.

5. Transfer the dough to a board, form into a flat rectangle, wrap in plastic wrap, and store in the fridge for at least 1 hour to chill.

Assemble and Bake

1. Gather the chilled dough, jam, and mold if using. Preheat the oven to 375 F. Line 2 sheet pans with parchment paper.

2. Separate the dough into 19 even pieces (50 g each). If you want to make the green top of the pineapple, take one of the portions, add 1 teaspoon of matcha powder, and knead it in by hand. Roll it into a long log and cut it into 18 small pieces, about 1/4 teaspoon each. Set aside.

3. Flour your work surface, and dunk the mold into a bowl of flour to coat the inside. This will help it release easily. Take one piece of the green dough and flatten it into the mold only on the leaf part. Set aside.

4. Take one portion of the yellow dough and roll it out into a 3” disc, place 1 1/2 tablespoons of jam in the center of the dough and gather the edges, pinching to seal. Lightly roll it into a ball, then place it onto your work surface and roll in one direction to elongate a little so it looks more like a potato.

5. Place stuffed dough into the mold on top of the green dough and smash it in there to fill. You can turn the mold, dough side down onto the floured surface to flatten and make sure all the crevices are filled. This will also help to cut and get rid of any excess dough. Release it onto one of the prepared sheet pans and repeat with the remaining.

   If the green part isn’t sticking to the yellow dough, you can dip your finger or pastry brush in a little water to use it as glue.
   

6. Place the tarts in the freezer for at least 15 minutes. This step is important if you want to retain the shape and integrity of the tarts.

7. Make the egg wash by whisking the yolks and milk together.

8. Brush the tops and sides of each pastry, then go back and apply a second layer of egg wash.

9. Bake them in the preheated oven for about 20 minutes or until lightly browned, rotating the tray halfway through. Remove from the oven and let cool at room temperature before serving.