Margaret’s Eurasian Pineapple Jam Tarts Full Recipe | Margaret baking with her Grandson

Eurasian Pineapple Jam Tarts. Mum is the "Queen of Tarts". She has been making thousands of tarts each year for over 55 years. The sweetness of her pineapple jam is perfectly balanced with the aromatic spices, the pastry is crispy with a hint of saltiness and every part of the tart is tantalising.
Tarts are best eaten when freshly baked. It also fills the air with aromatic scents of cinnamon, anise, cloves etc...once you have eaten warm freshly baked tarts, you will never see tarts the same again...you guys have to try it yourselves.
Mum has finally agreed to share her secret recipe because from this Christmas onwards, she's going to take a break from all the tarts orders. She hopes to see more of us learning, practicing and making beautiful delicious tarts at home with family & friends, while listening to Christmas Carols with just as we do.
All the best with the tarts making!! Cheers :)
Margaret’s Kristang Recipe
PINEAPPLE JAM TARTS
Ingredients Part 1, Pineapple Jam
6 lb pineapples weighed with skin 2 inch cinnamon stick
4 star anise
4 cloves (optional)
1 lb sugar
METHOD
Remove core/skin/eyes from each pineapple, grate/blend & drain juice In a pot, put grated/blended pineapple, cinnamon, star anise, cloves
Lastly, put sugar on top and cook over slow fire
Do not stir at this stage
Only when the sugar melts, then you can start to stir
Stir regularly to avoid burning of jam at the bottom
Cook for about 1 1⁄2 hours or till golden brown
Ingredients Part 2, Pastry
1 lb butter @ room temperature
2.2 lb flour
4 tablespoons icing sugar
2 egg yolks
1 beaten egg (set aside for egg wash)
Salt water (mix 1⁄2 tea spoon salt with 1⁄4 cup warm water)
METHOD
As per visual
Eurasian tarts have the signature flower, practice makes perfect.
Preheat your oven for 10 mins
Depending on your oven, bake at 160 °C for about 45 mins or till golden brown
Remove baked tarts from oven immediately
Best eaten when tarts are warm
Important Note:
Second batch of baking will take about 30 mins baking time (as the oven is already hot, less baking time is required)
Do keep a close watch when baking as any extra minute may cause tarts to burn
• Use standard measuring cups, spoons, creaming/folding methods where applicable
• Refer to visual guide for details/accuracy
For info:
• Visual is based on half the recipe (i.e.: 2 pineapples, jam cooked in exactly
25 minutes in a small rice cooker & 1⁄2 pastry recipe just enough)
• If you prefer to follow the traditional method of hand grating and cooking the jam over fire, be extra cautious and stir more often to avoid jam from burning. If you opt to follow the visual, use a bigger rice cooker for the full recipe
• Getting a pretty tart mould makes a lot of difference as you get pretty tarts so try to search for a tart cutter which is similar
• Practice cutting the tart flowers as this is the Eurasian traditional tarts
• For some who prefer slightly darker tarts and jam more caramelized, bake a few minutes extra but pay really close attention not to burn them and remove tarts tray from the oven once baked
• If you like eating only warm tarts, you can pre-heat your oven for a few minutes, toss them in for another few minutes just enough to get them warm and you will have nice warm tarts again.
• Water drained from grated pineapples can be used to make fresh pineapple juice. If you make a full/double recipe, you would have enough to make pineapple juice (Use a sift to drain juice, add 2-3 tablespoon sugar and a pinch of salt (or more depending on the amount used), simmer in a pot for few minutes, taste to your preference, refrigerate for a cool glass of pineapple juice)