Singapore Women's Weekly

How To Make Pineapple Tarts

Makes about 40 medium-sized tarts


2 kg peeled, cored pineapple, cut into chunks
880 g sugar
10 cloves
1½ star anise
3 cassia sticks


420 g fried pastry flour (see Chef’s Tip)35 g corn starch20 g icing sugar5 g fine salt170 g very cold unsalted butter, cubed85 g very cold lard, cubed2 egg yolks45 g egg white25 g ice-cold milk or water, plus more if necessarypastry flour and rice flour for shaping

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