Violet Oon's Pineapple Tarts

I was once Violet Oon's cooking demo assistant. In Ikea Alexandra. It was fun, but quite tiring for the arms, especially when stirring the pineapple mixture to avoid it burning. It was a good experience, it quelled whatever fear I had in making my own pineapple tarts. And because of this, I've become quite a pineapple tart snob. The only tarts I would pay money to buy are the golf balls from Le Cafe. Alterntively, the other World's Best Pineapple Tarts are from my Godma's maid Beth. Beth's tarts are lovingly shaped like durians, and the paste is spicier (cinnamon/cloves).

Filling
1 sour pineapple, grated
(I don't know how you choose a sour pineapple, and no, I did not ask Aunty Violet)
5-8 tbs sugar
1 cinnamon stick

Pastry
2 egg yolks
200gm plain flour
3 tsp brandy (my favourite ingredient)
3/4 tsp vanilla essense
100-140gm butter, softened (the more butter, the harder to handle the pastry - you might need to work it in an air-con room, if the weather is too hot)
1/2 tsp salt


1. Boil grated pineapple with sugar and cinammon in a non-stick saucepan for 20-40 minutes over high heat, stirring continuously to prevent mixture sticking to pan. Cook til moisture dries up, mixture is thick. Cool and store.

2. Mix one yolk with vanilla and brandy and add in butter. Add sifted flour and salt and mix to a dough. Put in fridge for 30 minutes to harden.

3. Assembly time! Cut out equal portions of dough, and roll out equal portions of filling and start stuffing the filling into the pastry. I make my tarts ball shaped, but smaller than golf balls.

4. Brush balls with yolk and bake in pre-heated oven (175C/350F) for 20-30 minutes, of until light brown, or when your nose smells the delicious waft of buttery goodness.