Pineapple Tarts by Michelle Ong

Pineapple jam:
3 pineapples (grated finely and sieve out some juice)
250g sugar (adjust to own taste)
1 cinnamon stick
1 star anise
(Makes around 60 tarts)

Method:
Combine all ingredients in wok and cook on slow fire until the juices dries up and becomes thick.
It took me about 45 minutes.

This can be made in advance and freezed. For this recipe, I only used half the jam and freezed the rest.

Short crust pastry:
4oz cold margerine/butter
8oz flour
Pinch of salt (mix in flour)
4-5 tbsp ice-cold water
(Makes around 32 tarts)

Method:
1. In a bowl, rub in the margerine/butter into the flour with fingertips till it becomes like fine breadcrumbs.
2. Add water slowly till it forms a dough.
3. Wrap in clingwrap and let it rest for half an hour in the fridge before use.

Tarts:
1. Roll out the dough to roughly half cm thick.
2. Use the mould to cut out the shape.
3. Put on the jam in the middle of the dough. Cut thin strips of dough to decorate on top.
4. Egg-wash (2 egg yolks beaten) the tarts with a fine brush.
5. Bake in 180'C oven for half an hour or till golden brown.