The pineapple jam is what makes this tart special. It’s sweet and tangy and tastes like you’re having a party in your mouth!
Ingredients for Pineapple Jam:
1 can crushed pineapple
3/4 – 1 cup sugar
1 stick cinnamon
Ingredients for Pastry:
1 to 1 1/2 cups flour
1/2 cup cold butter, cubed
2 – 4 tablespoons ice cold water
1/2 teaspoon salt
A handful of cloves
1 beaten egg
Preheat oven to 375°F.
Place entire contents of the can of pineapple as well as the sugar, cinnamon and cloves into a sauce pan. Cook over medium heat until mixture starts boiling.
Turn heat down to low and continue cooking, stirring regularly until the water dries out and jam thickens. It will have a sticky consistency, and be a brown, caramel color.
Instructions for Pastry and Assembly:
Place 1 cup flour, butter, and salt in a mixing bowl.
Using a pastry cutter, blend into a coarse crumbly mixture.
Add 2 tablespoons ice cold water into the mixture, mix until it forms into dough. Add more water if mixture is too dry to form into dough. The dough should not be too dry nor sticky.
Divide the dough out into small 1 inch sized balls. Roll each out to about 1/8 of an inch.
In the center of the dough, place about 1 teaspoon pineapple jam.
Wrap the dough around the pineapple jam. Pinch away excess dough, if any.
Roll between your palms to form a shape of a pineapple. Place on a cookie sheet lined with parchment paper.
Using a pair of small, sharp scissors, snip the body of the dough to form a pattern like a pineapple has.
Push a clove into the top of the cookie to form the pineapple stem.
Brush egg over cookies.
Bake at 375°F for about 10 – 15 minutes or until pastry is golden.