Pineapple Tart

Last month i have try baking the open version Pineapple Tart. I did try the closed version but find it difficult to wrap so i give up the idea after two failed wrap. I just cannot get through the failed feeling, so i wanted to try it again BUT is a half closed which is roll version. And yes i did it.

Ingredients of pastry
150g plain flour
l/4 tsp salt
2 tbsp corn flour
1t tsp vanilla extract
100g butter
1 1/2 Tbsp icing sugar
1 egg yolk

Ingredients of filling
2 pineapple (about 1.3kg each)
1 cup sugar
2 cinnamon stick
2 star anise
6 cloves

For glazing
1 egg yolk

Method
To make the filling (One Night Before)

1. Shred the pineapple finely. Put the shredded pineapple into a blender to blend again. Seperate the pineapple pruree from the juice.
2. Pour in the pruree into a saucepan and put on medium heat. Pour in the sugar, cinnamon stick, star anise and cloves. Stir the mixture together and continue to stir for another 90mins unil the juice evaporated.
3. Store the pineapple Jam into a jar and put in the refrigerator over night. This will help to thicken the jam further.

To make the pastry

1. Mix the butter and icing sugar until light and fluffy.
2. Beat in the egg yolk. Add vanilla extract and salt, continue beating until fluffy.
3. Add in the flours and use hand to mix into a dough.
4. Set aside for 30mins.
5. Roll the dough into flat sheet with rolling pin or beer bottle to about 2mm thick.
6. Use pizza cutter to roll up and down on the pastry sheet to form lines pattern.
7. Cut the sheet to about 3-5cm wide and 7cm long
8. Put about 1/4 tsp of pineapple jam on the cut sheet and roll the sheet with your finger
9. Glaze the surface with egg yolk.
10. Bake in preheated oven of to180°C for 15min until light brown