Pineapple Jam Tarts / Malaysian Cuisine

In a saucepan add shredded Pineapple, Sugar, Cinnamon stick and Star Anise. Mix it and bring to a boil and then reduce heat to a simmer, stirring frequently.

Cook for 5-7 minutes or until the mixture attains a Jam like consistency. Remove from heat and allow it to cool.

For the pastry: In a large bowl sieve together all purpose flour, self raising flour and salt. Rub the butter into the sifted flour with fingers until it resembles coarse crumbs, now add the beaten egg and water to the dough mixture.

Gently knead the ingredients together. (Do not knead too much). Roughly shape the dough to a ball and wrap in a plastic sheet and refrigerate at least for 4 hours or overnight.

Roll out the dough between 2 plastic sheets to 1/4 inch thickness. Using a cookie cutter cut into rounds. Gather the scrape and roll out again and repeat the same procedure.

The dough will yield approximately 20-24 rounds of 2 inch. Place the rounds on a lightly greased baking sheet. Put a spoonful of Pineapple jam at the center of each round. Cut 2 thin strips of pastry and cross over the jam.

Brush the tops of the pastry with beaten egg. In a preheated oven, bake the tarts for about 20 minutes at 200 degree Celsius or until they turn light golden brown in colour.

Allow to cool on a baking sheet for about 5 minutes. Enjoy the amazing melt in mouth tarts.