Pineapple Jam Tartlets
4 oz cold butter, cubed
1/4 teaspoon salt
1 large egg, slightly beaten
2 large ripe pineapples ‐ separate core and flesh
2 wholes star anise
4 cloves ‐ optional
In a food processor, blitz together flour, cold cubed butter and salt.
Pulse until texture resembles fine breadcrumbs.
Add beaten egg and quickly pulse to mix until dough comes together.
Rest dough in refrigerator for at least 15mins.
I'm using aluminum tartlet 12-hole trays with holes measuring about 4cm or 1 1/2" in diameter and about 1cm or 1/2" deep.
Press rounds into holes and gently push down dough to fit mould. Pierce bottom of pastry with a fork, making 3 lines of holes.
Fill pastry cups with pineapple jam.
Grate the pineapple flesh with a coarse grater. (If you use a food processor, you'll end up with a finer mush). Grate pineapple cores with the finest grater. (See pic below for the 2 graters I used)
Combine both grated pulp and put into a sieve and allow most of the liquid to drizzle into a large stainless steel pot. Do not squeeze.
Cool before using them in cookies or bottle while hot in sterilised jars.