Pineapple Tarts by Leny

Baking - sweet

Preparation time

1h 15min

Total time

2h 0min

Portion

40 piece(s)

Level

medium

TM 5

by shazw1

published: 2015/02/09

changed: 2015/02/11

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Ingredients

Pineapple Jam

1200 g Pineapple flesh, approx. 2 whole pineapple
50 g sugar, adjust to your taste
10 g cloves, just under 10g would be better.
1/4 tsp salt
1 tsp lime juice, optional

Pastry

250 g Butter
125 g margarine
500 g flour
60 g icing sugar
3 egg yolks

Egg Wash

3 egg yolks
1/2 tsp icing sugar
30 g water, to thin eggs to make it easier for brushing egg wash onto tarts

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Recipe's preparation

Cut and trim pineapple.

You can use the core of the pineapple.

Place pineapple into TM bowl, blend for 3-4 secs / speed 6

Remove most of the juice.

Place pineapple back into the bowl, add cloves, sugar, salt and lime juice (optional). Cook for 25 mins / 100C / speed 1

Taste if you need to add more sugar, cook for a further 20 mins /100C /speed 1, until pineapple goes a golden colour and dry.

When mixture has cooled, remove cloves. Roll into 5g balls

Pastry

Place Flour, Icing Sugar, Egg yolks and butter, mix for 10 secs / speed 6

Assembling Pineapple tarts and baking

Mix egg yolks, Water and Icing Sugar.

Take 10g - 11g pastry roll light into a ball, press to form a circle enough to fit a pineapple jam ball. Cover the ball and roll into a ball with pastry cover.

Place onto baking tray, first egg wash all over including the bottom of the tart.

Bake for 25 mins, remove and do a second egg wash bake for another 20 mins or until a dark golden colour.

Finished Tarts, the double egg wash gives this golden colour.

Tip

1.Pineapple will vary in size and the amount of fruit flesh you get as a result. 2 Pineapples at 1.2 kg, will be around 400g after juice is extracted. Leave enough moister in flesh to cook. Remember we are trying to cook pineapple and dry out into a jam.

2.Adjust sugar to your sweetness preference.

3.The mix of butter and margarine make it creamier. I use can butter (Red feather from NZ, Indonesians swear by Wysmann from Netherlands)

4. Do not overwork pastry as it will cause cracking.

5. Ensure to egg wash the bottom of tarts. The second wash Ileaft it out.

6. Yes you can make this in a TM31 as well

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.