Pineapple Jams Tarts

:: INGREDIENTS for Pineapple Jam ::
2 cups fresh pineapple, peeled, cored & shredded [or canned pineapples]
1½ cups fine sugar
2 inch cinnamon stick
1 star anise
2 cloves
1 tbsp lime juice
1 egg, beaten

:: INGREDIENTS for Pastry ::
1 cup all-purpose flour
1 cup self-rising flour
2 tbsp cold water
10 tbsp butter
1 egg, beaten
½ tbsp salt

To Prepare Pineapple Jam
~~~~~~~~~~~~~~~~~~~~~~~~~
In a saucepan, add shredded pineapple, sugar, cinnamon stick, star anise, cloves and lime juice.

Bring to a boil then reduce heat to a simmer, stirring frequently for about 30 mins, or until it thickens to a jam consistency.

Remove from heat and allow to cool.

To Prepare Pastry
~~~~~~~~~~~~~~~~~~
In a large bowl sieve together all-purpose flour, self-rising flour and salt.

Using your fingers, rub butter into the sifted flour until it resembles coarse crumbs.

Make a well in the center of the dough mixture and add the beaten egg and water.

Gently bind the ingredients together -do not knead too much.

Shape dough into a ball, wrap in plastic and refrigerate for at least 4 hrs or overnight.

On a lightly floured working surface, roll out the dough to a 1/4 inch thickness.

Using a 2 inch fluted cutter, cut 24 rounds and place on a lightly greased baking sheet.

Put a spoonful of pineapple jam in the center of each round. Pinch a neat frill around the edges. Cut 2 thin strips of pastry and cross over the jam.

Brush the tops of the pastry with the beaten egg.

In a preheated 400 F oven bake to a light golden brown, about 20 to 25 mins.

Allow to cool on baking sheet for 5 mins before removing to a wire rack to cool completely.

To retain freshness, store in an airtight container.

That's make my pineapple jam tarts done !