Some notes on pineapple tarts 2011

Hahaha, yah. If you take a look at the pineapple tarts I made last year, and compare those to the batch this year, you'll notice the color difference for the filling..

Filling 2011 is more golden and less dry, which is more perfect than last year's version. The texture for filling 2011 is also finer and slightly more delicate. To get this consistency, I've used:

- 2 large pineapples, chopped finely with some small chunks with an electric chopper/blender, remove excess juice
- about 150g rock sugar
- 1 stick of cinnamon
- caster sugar to taste

Slowly cook the pineapples in one big pan over a small fire, stirring every so often. The pineapples will release more juices when the pineapples start to cook. Continue to stir until the juices start drying up.

When the filling looks about dry but still feels damp, throw in the rock sugar, and let it melt and caramelize slowly. This will give the filling that nice golden color. By this step, the pineapple tart filling should be just slightly damp and has a slight translucency.

Add in the caster sugar and give it a taste. If it's still very sour, add a bit more sugar. Stir a few more minutes and turn off the fire. Let the filling cool down before storing it in the refrigerator.