Chinese Pineapple Tarts
These caramelized and jammy pineapple tarts, encased in a tender sucrée shell, are perfect for Lunar New Year celebrations.
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Instructions
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Preheat the oven to 375 F and line two sheet pans with parchment paper. Combine pineapple, sugar, lemon juice, and salt in a medium pot. Bring to a boil, then reduce heat and simmer for 60 to 75 minutes, stirring occasionally, until the mixture is thick and jammy. Transfer the filling to a bowl, cool on the counter for 15 minutes, then refrigerate for at least 45 minutes.
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Cream room temperature butter and powdered sugar in a stand mixer. Add one egg, mix, then add the second egg and vanilla, mixing until smooth. Incorporate flour, salt, baking powder, and optional turmeric until a dough forms. Shape the dough into a flat rectangle, wrap, and chill for at least one hour.
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Divide the chilled dough into 19 equal pieces. (Optional: Knead matcha powder into one piece for green details, then form small leaf shapes). Flour your work surface and mold. Place an optional green dough leaf into the mold. Roll a yellow dough piece into a 3-inch disc, fill with 1.5 tablespoons of jam, and seal the edges. Shape it into an elongated ball. Press the filled dough into the mold, then release onto a prepared sheet pan. Repeat for all tarts.
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Freeze the assembled tarts for at least 15 minutes. Whisk egg yolks and milk for an egg wash, then brush each tart twice. Bake in the preheated oven for approximately 20 minutes, rotating halfway through, until lightly browned. Cool completely before serving.