Method

Pineapple Jam:

1. Cut pineapple into small pieces, throw away the center part.

2. Use a food processor to blend the pineapple until fine and squeeze away a bit of the juice (not until dry)

3. Put the pineapple into a wok and add in the sugar.

4. Stir continuously at low heat to prevent pineapple from getting burnt.

5. Cook till the jam is golden brown and dry (sticky texture)

Tarts Dough:

1. Mix flour, butter and eggs into a basin or big mixing bowl.

2. Using bare hands, mix thoroughly until you form a dough.

3. Using a roller pin, roll dough on a table (small portion of dough at one time). Roll till dough is about 0.5cm thick.

4. Use a tart cutter, cut up the tart and place in a baking tray.

5. Scoop a small amount of pineapple jam using a teaspoon into palm and roll the jam into a 20-cent size ball.

6. Put the jam ball into the tart opening and lightly press down so that the jam will sit nicely on the tart. You may also put a small diamond shape dough on top of the jam as decoration.

7. When all are completed, put the tray into the oven (set at 175°C), both upper and lower heat.

8. Bake about 2 to 3 mins and check occasionally (to prevent burnt). Sometimes you will need to shift the upper tray to the lower tray so that the tarts are baked equally both the top and bottom.

9. When the pastry is slightly golden brown at approximately 15 mins, remove tray from the oven and put aside to cool down, before packing tarts into containers.