Pineapple tarts are a Lunar New Year staple. My family makes these tarts every year.

The pineapple jam is cooked on the stove for 3 hours, together with cinnamon sticks, cloves and sugar. The pastry dough is made by kneading butter, flour, water and eggs together. The balls of pineapple jam are then pressed onto the individually egg-brushed pastry dough.

This entry was posted on Saturday, February 17th, 2007 at 5:52 pm and is filed under Pies & Tarts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.