Ingredients

Pineapple jam

2kg Fresh pineapple, grated & drained

600g Sugar Caster 15kg 60106007

2 sticks Cinnamon

2 Whole star anise

Pastry

1kg Unsalted butter, softened

200g Icing Mixture 15kg 60105954

100g Egg yolks

1.5kg AM Flour Plain 12.5kg 50026703

150g AP Mix Custard Instant

15Kg 50160777

5g Salt

Finish

100g Egg yolk, for glazing

50 pcs Whole cloves (for decoration)

Method

1. Cook grated pineapple with Sugar Caster, cinnamon stick and star anise over medium-low heat, stirring frequently, for 45–60 minutes until reduced to a thick, jammy paste that holds its shape. Cool completely and remove the whole spices.
2. Roll the pineapple jam into small balls (approx. 12g each).
3. Cream butter and Icing Mixture until light; add egg yolks.
4. Sift in AM Flour Plain, AP Mix Custard Instant and salt; mix until a soft, slightly sticky dough forms – do not overwork, as this pastry should stay short and crumbly.
5. Wrap a small portion of pastry (approx. 15g) around each pineapple jam ball, fully enclosing the filling and rolling into a smooth ball or neat oval.
6. Place on lined trays, leaving space to spread slightly.
7. Brush lightly with egg yolk for a glossy golden finish, and press a whole clove into the top of each to resemble a pineapple crown.
8. Bake at 160–170°C for 18–22 minutes until pale golden – closed pineapple tarts should stay pale rather than deeply browned, to protect the delicate pastry. Traditionally served at Chinese New Year and Hari Raya, where the golden pineapple jam symbolises prosperity.