Pineapple tarts from Malaysia

Ingredients for 3 servings:

• 185 g flour
• 1 pinch of salt
• 90 g butter, cold
• 1 egg(s)
• 3 tsp lemon juice
• 800 g pineapple
• 160 g sugar, brown
• 3 cloves
• 2 pieces of anise (star anise berries)
• 1 pinch of nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Kuih Nanas

Dough: Combine flour, salt, and diced butter in a food processor until crumbly. Knead into a ball of dough with the egg and 1(!) teaspoon of lemon juice. Cover and refrigerate for half an hour. Pineapple filling: Finely chop the pineapple flesh (fresh or canned doesn’t matter) and place it in a saucepan. Simmer uncovered over medium heat with the sugar, the remaining 2 teaspoons of lemon juice, the cloves, anise, and nutmeg. You’ll need patience, as it takes some time for the mixture to thicken. After about 20 minutes, the pineapple mixture should be ready. Then take the dough out of the refrigerator and roll it out to a thickness of half a centimeter to one centimeter. Using a really large glass (just under 6 cm in diameter at the top), cut out lots of small circles. The size may vary depending on the baking pan. Place the dough balls into this, preferably a muffin tin (mini, as it will fit smaller circles), and press a rim up the sides of the cavity. Add at least a heaped teaspoon of the pineapple mixture to each of these nests. Bake the tarts at 180°C (preheat a little!) for 20 minutes. The tarts will be delicious, a little dry if you’re not careful, but the pineapple makes up for it. The dough itself isn’t tasty, but combined with the fruit, it’s delicious! The specified amount of ingredients makes up for about 15 small tarts. Instead of star anise, you can also use a touch of cinnamon!