Ingredients:
For Pastry
300 gm sifted plain flour
150 gm chilled butter
50 gm corn oil
1 chilled egg yolk
dash of chilled salt water
½ tsp vanilla
For Filling
400 gm pineapple (grated, with juice)
1 cm cinnamon stick
125 gm rock sugar
2 cloves
Method:
1. Place pineapple, cinnamon stick, rock sugar and cloves in a small pot and cook over gentle heat for half an hour.
2. Stir occasionally to prevent burning. Simmer still jam is sticky and slightly browned. (about 1 hour)
3. Leave to cool slightly before use.
4. To prepare pastry, place sifted flour in a deep bowl and cut chilled butter into it. Continue working the butter into the flour with your fingers until you get a crumbly flour mixture.
5. Pour in corn oil and knead slightly. Add egg yolk and vanilla. Sprinkle chilled salt water on it and knead dough till it forms a soft, pliable ball.
6. Cover dough with damp kitchen towel and leave to rest in the refrigerator for at least one and a half hours.
7. Let dough stand in room temperature for a few minutes before handling.
8. Prepare the filling by dividing it into 1 teaspoonful each.
9. Use some dough to cover the 1 teaspoonful of filling, just till you can’t see the filling from outside.
10. Bake on an un-greased tray with baking sheet in preheated oven (175-180 °C) for 15-20 minutes or till tarts is slightly browned.
