Mum's Pineapple Tarts

The gem in our family Christmas cookie collection was always the pineapple tart. We knew these delicious tarts were on their way when we smelled the pineapple jam simmering on the stove with our grandmother diligently stirring away. Our Nanny made the jam and Mum made the melt-in-your-mouth shortcrust pastry.

Pineapple Jam

1 ripe pineapple, peeled and cut into quarters

1 cup pineapple juice

2 cups sugar

1/2 tsp. Allspice

1. Using a box grater, grate all the flesh but leave the core. Cutting the pineapple lengthwise into four will give you enough finger-room to grip the pieces as you grate. One pineapple should give you about two cups.

2. Place grated pineapple and juice in a heavy non-stick pan. Cook over medium-low heat, stirring occasionally, for about 35 minutes until the pineapple is soft.

3. Stir in sugar and spice, and cook for 45 - 60 minutes, stirring frequently with a wooden spoon, until jam is thick and still moist.

4. Spoon jam into a glass jar(s) and store in fridge until needed.

Grated pineapple and pineapple juice 

Delicious pineapple jam with just a hint of spice

Pastry:

2 cups all-purpose flour

10 Tb. butter, cold, cut into pieces

1 egg, beaten

2 Tb. cold water

1. Place flour in a medium bowl. Cut butter into flour with a pastry cutter until mixture resembles breadcrumbs.

2. Make a well in the center of the flour and butter mixture, pour the beaten egg and water in, and using a fork, stir till just mixed and holding together.

3. Cut pastry mixture in half, flatten each into a disc, wrap in plastic wrap and store in the fridge for four hours or overnight.

4. Working with one disc at a time, roll out pastry on a well-floured board to about 1/4-inch thickness. Using a 2-inch fluted cookie cutter, cut out as many rounds as possible. Place on ungreased cookie sheet (I use a baking stone), place a dollop of pineapple jam in the center of each round, decorate with two strips of pastry.

5. Bake in a pre-heated 350 degree oven for 15 - 20 minutes ... keep an eye on the tarts to make sure that they are barely brown.

6. Remove from cookie sheet/baking stone and cool on a wire rack. Store in air-tight container.

7. Makes about 48 tarts.