Pineapple tart recipe

Sorry, this recipes is a very late for 2007 Chinese New Year, but can be prepare for 2008. Well, I am from Singapore too, during chinese new year, my mom and I will make pineapple tarts, cookie, butter cake, chicken pie and curry puff together. How I miss those days. Here's my mom pineapple tarts recipes. Pineapple Filling: 2 medium sized pineapples (skinned and grated) 200g (3/4 cup) caster (granulated) sugar Small piece of cinnamon stick (optional) 2 cloves* (see note below) Shortcrust Pastry: 500g (about 2 cups) plain (all-purpose) flour 2 tbsp. icing (confectioners') sugar 1 cup (2 sticks/8 oz./227gm) unsalted butter 3 egg yolks 1 egg white 2-3 tsp. ice-cold water 1 tbsp milk powder (optional) Glaze: 1 egg, slightly beaten Garnish: Whole Cloves (optional) Instructions: The Pineapple Filling: (To be made at least a day ahead and kept in the refrigerator so it is easier to put into the pastry) Combine all filling ingredients in a heavy-base saucepan and cook over moderate heat until the mixture becomes almost dry and sticky. You will only need to stir occasionally at the beginning, but stirring will become more vigorous towards the end to prevent burning. The Shortcrust Pastry: Sift flour together with salt. Add icing sugar. Rub in the butter until mixture resembles breadcrumbs. Lightly work in the egg yolks and egg white. Add in ice water a teaspoon at a time until dough is soft but not sticky. Wrap in plastic bag and chill for one hour. Preheat oven to 180 degrees C (350 F) and grease a few cookie sheets. Pinch out some dough (grape-size). Roll it into a ball. Then, flatten into a disc. Place a smaller ball of filling into the centre and gather up dough to completely cover the jam. Press into a slightly elongated shape. Using a small pair of pointed scissors, make several rows of snips to resemble the pineapple thorns. The Glaze: Brush all over with beaten egg. Stick a whole clove at one end (optional). Place tarts on the cookie sheets and bake for 20 to 25 minutes or until golden brown. Remove from oven and cool for 10 minutes before removing to wire racks to cool completely. Store in air-tight containers, separating each row with grease-proof paper. *Note: Do NOT consume the cloves. They are for decorative purposes only. Makes approximately 3 dozen.

This is a very good one. Hope you like it... 2 tins crushed pineapple OR 4 c. fresh crushed pineapple 1 1/2 c. sugar 1/2 lb. margarine 6 tsp. baking powder 6 c. flour 1 egg 1 c. cream 1 1/2 c. sugar Boil pineapple & sugar together for 15 min. & set aside. Pour flour into a mixing bowl; mix in salt, baking powder & 1 c. sugar. Make a hole in the middle: add egg, margarine, cream & mix well. Gather dough together with fingers and press into a ball. Turn on lightly floured board & knead. Divide dough in half, roll out portion & line a well-greased pie pan (standard size). Fill with already prepared filling. Roll out remainder of dough & cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern. Bake at 350 degrees F. for 1 1/2 hrs. or until golden brown