350gPineapple(equivalent to medium size canned pineapple)
1/4tspground cinnamon(option: 1 cinnamon stick)
1cupall-purpose flour + 1/4 cup whole wheat flour
1/3cupcorn starch or cornflour
If you bought a pineapple in a can, drain the liquid and use a food processor to puree the pineapples. Strain again to remove excess liquid.
If you bought a fresh pineapple fruit just peel the skin, wash, dry, puree before cooking.
Heat a pan and put the pineapples ( medium heat). If using cinnamon stick just put the cinnamon stick in the pan. For this recipe I put ¼ tsp cinnamon powder. Be sure to stir the mixture.
Once it’s a bit dry, add sugar slowly with continuous stirring until it becomes thick and the color is golden brown.
After cooking, remove the cinnamon stick and let the pineapple filling cool.
If you are using the fillings right away you can portion out into small balls. If not, put it in an airtight container and keep in the fridge.
If you prepare the pineapple filling in advance, remove from the fridge scoop a portion and roll into small balls. If not, let it cool first after cooking before rolling into small balls. Mine is a little tacky so I use a small measuring spoon to roll the pineapple jam.
Preheat oven to 350F or 180C.
In a medium bowl, using a whisk combine butter and powdered sugar together until it becomes fluffy. You can also use an electric mixer at medium speed.
In a separate bowl add all-purpose flour, whole wheat flour, cornflour, and salt. Mix until everything is combined.
Slowly pour flour mixture with the first bowl combine everything using a wooden spatula or electric mixer at low speed.
Using a piping bag transfer the dough into it, cut the end, and pipe it out in the baking tray with parchment paper just nice so you could put on top the pineapple jam.
You can also flatten the dough with a spatula before putting the pineapple jam.
Place in the middle the pineapple filling.
Bake for about 20 minutes or until a toothpick is inserted and comes out clean
Remove from the oven after baking and let it cool before transferring into a wire cooling rack.
Serve as snacks and store remaining in an airtight container.
You can use all-purpose flour if you do not have or don't want to mix whole wheat flour.
I prepare my pineapple filling in advance, keep it in the fridge, and roll it only into small balls when I'm ready to make the pineapple tarts.
You can also use a cookie cutter for a nicer touch, just roll and flatten the dough first, just remember that it will be soft so be careful in handling.
If you have a bigger wilton piping tip you can also use that to shape the dough.
NutritionThis recipe can yield up to 28 servings with 132 calories per serving. Total Fat 6.4g | Saturated fat1.7g | Cholesterol 0mg | Sodium 84mg | Carbohydrates 17.7g | Fiber 0.9g | Sugar 10.6g | Protein 1.2g | Vitamin D 0mcg | Calcium 6mg | Iron 1mg | Potassium 21 mgDid you try this homemade eggless pineapple tarts? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram